This is just me trying to make my salad look as much like dessert as possible. And, you know, it worked. I ate almost the entire head of lettuce myself.
Only one more head to go.
Salad with Cherries and Queso Fresco
1 head Boston lettuce, washed, dried, leaves torn
10 cherries, pitted, halved
2 Tbsp. sliced almonds
4 oz. Salvadoran fresh cheese (or whatever), crumbled
1½ tsp. balsamic vinegar
1 Tbsp. extra-virgin olive oil
Salt and pepper to taste
Toast almonds in a dry frying pan over medium heat for a few minutes until fragrant, but not burnt fragrant. Toss lettuce, cherries, almonds, and cheese in salad bowl. Pour balsamic vinegar into a small bowl and whisk in olive oil until emulsified (meaning mixed up real good). Add dressing to salad and toss with salt and a healthy grind of black pepper.