Categories: herbs, salad, starters, winter

Ingredients

• 1 cup full-bodied red wine
• Four 3-inch sprigs of fresh sage
• 3/4 cup dried tart cherries, about 4 ounces
• 3 tbsp. sherry vinegar
• 2 tsp. Dijon mustard
• 1/4 cup plus 2 tbsp. extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 2 quarts mixed winter greens (frisée, endive, radicchio, arugula, mache, baby spinach, or Belgian endive), washed, dried, and in bite-sized pieces
• 3/4 cup toasted, coarsely chopped walnuts
• 1/3 cup crumbled blue cheese

Directions

1. In a small saucepan, bring the wine to a simmer. Stir in the sage sprigs and cherries. Cook until the wine begins to simmer again, then take the pan off the heat. If the cherries are not fully submerged, tilt the pan at a 45-degree angle and prop it up in that position. Let the cherries steep in the wine for at least half an hour.

2. In a small bowl, whisk together the vinegar and mustard. Slowly whisk in the olive oil and 1/2 tsp. salt. Drain the cherries. Discard wine and sage sprigs.

3. Place 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 until the greens are evenly dressed. Arrange the salad on a large platter or individual serving plates. Sprinkle with walnuts, cherries, and cheese. Serve immediately.

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