"I return to Seattle's Cassis Bistro for the fine food and service," writes Eleanor O'Keefe of Seattle, Washington. "In addition to the regular menu, there are always some fantastic seasonal specialties. I'd love to make one of their salads—it has dried cherries, bacon, and a blue-cheese vinaigrette."
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Sauté bacon in heavy medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper-towel-lined plate to drain. Whisk mayonnaise and vinegar in medium bowl. Gradually whisk in oil, then cheese. Season vinaigrette with salt and pepper.
Step 2
Toss torn lettuce leaves, half of cherries and half of bacon with enough dressing to coat. Divide salad among 6 plates. Top with remaining cherries and bacon and serve.
