Directions
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