Ingredients

• 1/4  cup olive oil
• 3  tablespoons Cherry Vinegar (see recipe below) or white wine vinegar
• 2  tablespoons minced shallot
• 2  teaspoons wasabi powder or prepared horseradish
• 1  teaspoon sugar
• 1  teaspoon fish sauce (optional)
• 1/4  teaspoon sea salt or salt
• 1/8  teaspoon pepper
• 1  pound fresh sweet cherries, pitted
• 8  cups mixed greens, such as shredded napa cabbage, torn romaine, and/or torn spinach
• 1  avocado, halved, seeded, peeled, and thinly sliced
• 1/2  cup slivered almonds, toasted
• 1/2  cup small fresh basil leaves or larger basil leaves, shredded

Directions

1. For dressing, in a screw-top jar combine oil, vinegar, shallot, wasabi or horseradish, sugar, fish sauce (if desired), sea salt, and pepper. Cover and shake well; set aside.

2. Halve cherries, if desired; set aside 1/4 cup of the cherries. In a large salad bowl combine the greens, remaining cherries, and the avocado. Toss with dressing. Top salad with almonds, basil, and reserved 1/4 cup cherries.

Cherry Vinegar: Mash 1/2 cup pitted sweet cherries. Place in a clean, heatproof jar. In a small stainless steel saucepan heat 3/4 cup white wine vinegar to boiling. Pour over cherries in jar. Cool slightly; cover with a nonmetallic lid. Let stand at room temperature 3 to 5 days. Strain out cherries; cover and store vinegar in a cool place up to 3 months. Makes 4 to 6 servings.