Summer Market Salad

Serves 8

•    4 oz Billy’s Arugula
•    4 oz Willie Green’s Baby Red Oak or another delicious varietal
•    2 cups Tonnemaker’s cherries
•    1/2 cup Holmquist spiced hazelnuts
•    3 oz Port Madison White Rose Goat Camembert
•    1/4- 1/3 cup Walla Walla Sherry Vinaigrette

Use a cherry pitter or a pairing knife to pit and halve cherries. A combination of types of cherries adds flavor and color.
Wash and spin arugula and lettuce, tear larger leaves.
Toss in a bowl with nuts and crumbled cheese.
Toss with enough vinaigrette to lightly coat leaves.

Vinaigrette

•   1 1/2 cups olive oil, extra virgin
•   1/2 cup aged sherry vinegar
•   1/3 cup minced salad onions
•   1/4 tsp fresh ground pepper
•   1/2 tsp salt
•   1 T sugar

Whisk ingredients together in a bowl.