A summer salad.
Recipe courtesy of the California Cherry Advisory Board
For the vinaigrette, mix the shallot and vinegar in a small bowl. Whisk in the oil, then the water. Add the mint; season to taste with salt and pepper.
For the salad, sauté the pancetta in a medium skillet over medium-low heat, stirring on occasion, until crisp, 5-8 minutes. Combine the mache, cherries, fennel, and warm pancetta in a large bowl. Toss with the dressing. Divide between plates and scatter each salad with goat cheese and nuts, if using.
Nutritional Information: ( Per serving based on 4 servings without nuts) 381.93 calories; 15.73 grams protein; 18.93 grams carbohydrates; 28.31 grams fat (10.21 saturated, 13.29 monounsaturated, 2.83 polyunsaturated); 55.08 mgs cholesterol.; 799.65 mgs sodium; 4.19 grams fiber; 11.92 grams sugar; 65 percent calories from fat.