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Garden lettuce salad with roasted cherries, fromage blanc and hazelnuts

Recipe by:Chef Tom McNary
Soif Wine Bar & Merchants, Santa Cruz


  • 1 cup pitted cherries
    A few drops of kirsch or Grand Marnier (optional)
    1 tbsp. diced shallot
    1/4 cup extra virgin olive oil
    2 tbsp. red wine vinegar
    1/4 lb. fromage blanc
    4 slices levain bread
    4 to 5 oz. mixed baby lettuce, such as baby romaine, red oak leaf, arugula and frisée
    1/4 lb. hazelnuts, roasted, skinned and coarsely chopped


Preheat oven to 350 degrees. Toss cherries in a few drops of olive oil and liquor, if using. Roast for 5 to 7 minutes or until they start to release their juice. Remove from oven and set aside to cool. Mix shallot, 1/4 cup olive oil and vinegar to make vinaigrette. Spread cheese on bread slices and toast in a 450-degree oven for 5 to 8 minutes or until slightly toasted and cheese is soft. Toss lettuces and hazelnuts with vinaigrette. Drizzle cherries and collected juices on salad. Top with bread slices and serve.

Serves 4

Photo: © 2020 Lori Eanes

Califonia Bountiful