Salads
Local Greens with Roquefort Cheese
Plus poached cherries, walnuts and a pomegranate vinaigrette. Recipe by Zach White, Executive Chef at The Order.
![Local Greens with Roquefort Cheese](https://d194ip2226q57d.cloudfront.net/images/LocalGreensRoquefortCheese.original.png)
Serves 4. Best paired with Mulderbosch Rose of Cabernet Sauvignon. Recipe by Zach White, Executive Chef at The Order. From our March 2016 Cooking Class.
Ingredients for Mixed Green Salad
½ cup dried tart cherries
¼ cup red wine vinegar
1 tablespoon sugar
8 ounces of your favorite local greens (like mustard greens, arugula, salanova and kale)
2 ounces Roquefort, or your favorite blue cheese
2 ounces walnut halves
To Prepare Mixed Green Salad
Poach cherries by adding cherries, red wine vinegar and sugar to a small saucepan. Bring to just below a simmer for 20 minutes until cherries are plump. Let cool. Mix with greens, cheese and walnuts.
Ingredients for Pomegranate Vinaigrette
¼ cup pomegranate juice
¼ cup of Sherry wine vinegar
2 tablespoons water
1 tablespoon sugar
½ teaspoon salt
½ cup canola oil
To Prepare Pomegranate Vinaigrette
Mix all ingredients, except canola oil. Slowly drizzle oil into the mix while continuously whisking. Toss with salad.