Winter Greens with Sage Poached Cherries
1 cup full bodied wine
Four 3-inch sprigs sage
3/4 cup dried tart cherries (sweetened), about 4 ounces
3 TBS sherry vinegar
2 tsp Dijon mustard
1/4 cup plus 2 TBS extra virgin olive oil
Kosher salt and freshly ground black pepper
2 quarts mixed winter greens, such as frisee, endive, radicchio, arugula, mache, baby spinach, or Belgian endive, washed, dried and in bite-sized pieces
3/4 cup toasted, coarsely chopped walnuts
Bring wine to a simmer in your smallest saucepan. Stir in the sage sprigs and cherries. Cook until the wine begins to simmer again, and then take the pan off the heat. If the cherries are not submerged, tilt the pan at a 45-degree angle and prop it in that position. Let the cherries steep in the wine for at least half and hour.
Whisk together the vinegar and mustard in a small bowl. Slowly whisk in the olive oil and 1/2 tsp salt. Drain the cherries, and discard the sage sprigs.
Put the greens in a large mixing bowl and pour the dressing over them. Sprinkle with a large pinch of salt and a few grindings of black pepper, and toss with tongs until the greens are evenly dressed. Arrange the salad on a large platter or on individual serving plates. Sprinkle with walnuts and cherries. Serve right away.
Recipe from The Herbal Kitchen by Jerry Traunfeld