Door County Cherry Salad Recipe

Toast almonds

Place sliced almonds in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Transfer to a small bowl to cool so they don’t continue to brown in the pan.

Pit and halve cherries

If using fresh Door County cherries, remove pits and halve cherries. If using frozen (thawed) or jarred, drain well and halve if needed. Place cherries in a small bowl and set aside.

Slice onion and crumble cheese

Thinly slice the red onion and crumble the buttermilk blue cheese into small pieces so they distribute evenly through the salad. Chop parsley if using.

In a small bowl or jar combine white wine vinegar, brandy, Dijon mustard, honey, minced shallot, salt, and black pepper. Whisk or shake until combined.

Slowly drizzle in the olive oil while whisking continuously (or add oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly, about 30 seconds to 1 minute. Taste and adjust seasoning with additional salt, pepper, or honey as desired.

In a large bowl, place the mixed salad greens. Add the halved cherries, thinly sliced red onion, and most of the crumbled buttermilk blue cheese (reserve a small amount for garnish).

Drizzle about 3 tablespoons of the brandy vinaigrette over the greens (reserve extra dressing to offer at the table). Gently toss the salad with tongs or by hand until the leaves are lightly coated and the cherries and cheese are evenly distributed. Add more dressing to taste, 1 tablespoon at a time.

Transfer the tossed salad to individual plates or a large serving bowl. Sprinkle the toasted sliced almonds and remaining blue cheese over the top, and garnish with chopped parsley if using.

Grilled chicken

If adding grilled chicken: season a boneless skinless chicken breast with salt and pepper (and a light brush of olive oil). Grill over medium-high heat 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly and arrange over the salad. Adds $4.95 (menu).

Grilled salmon

If adding grilled salmon: season a 4–6 oz salmon fillet with salt, pepper, and a light brush of oil. Grill skin-side down over medium-high heat 4–5 minutes, then flip and cook 2–4 more minutes until opaque and flaky (internal temp ~125–135°F depending on preference). Let rest 2–3 minutes, then flake or slice and place atop the salad. Adds $5.95 (menu).

Serve immediately while greens are crisp. Offer extra brandy vinaigrette at the table. Leftover dressing can be refrigerated up to 5 days; keep salad components separate to maintain freshness.