Fourth of July Salad

Contributed By: Terry Borden


3 tablespoons brown sugar
3 tablespoons water, hot
1 cup hazelnuts, shelled
2 cups cherries, pitted and halved
2 tablespoons balsamic dressing, plus more for drizzling
8-10 cups mixed salad greens
1 cup blueberries
4 ounces goat cheese, crumbled


1 Preheat the oven to 350 degrees F.
2 Line a baking sheet with parchment paper or with a silicone baking mat.
3 In a small bowl, whisk together the brown sugar and hot water.
4 Add the hazelnuts to the brown sugar mixture and toss until well-coated.
5 Pour the hazelnuts onto the prepared baking sheet.
6 Bake until the hazelnuts are crisp, about 12 to 15 minutes.
7 Remove the sheet from the oven and allow it to cool.
8 Break the hazelnuts apart.
9 Roughly chop and set aside.
10 Preheat the grill to medium heat.
11 Place the cherries in a medium bowl.
12 Add 2 tablespoons of the balsamic dressing and toss well.
13 Place the coated cherries on a grill pan and grill, using a spatula to turn occasionally, until tender, about 5 minutes.
14 In a large bowl, add the mixed greens, grilled cherries, blueberries, goat cheese, and candied hazelnuts.
15 Drizzle the salad with more balsamic vinegar.
16 Serve immediately.

Helpful Hints:

Time: 35 minutes
Yield: 10 servings

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