Romaine Salad with Fresh Cherries, Pumpkin Seeds and Sheep's Milk Feta with Olive Bread Croutons

By franny-2

This hearty salad incorporates loads of big flavours and textures, making it substantial enough to partner up nicely with a wonderfully flavoured ale. Bright cherries offer some of summer's fresh bounty and lend a refreshing sweet and sour component to complement the richness of creamy sheep's milk feta.

Ingredients

• 1/3 cup (75 mL)olive oil
• 2 cups (500 mL) good quality olive bread, cut into small cubes
• 1 tsp (5 mL) Dijon mustard
• 2 tbsp (25 mL) maple syrup
• 2 tbsp (25 mL) white balsamic vinegar
• Salt to taste
• 2 tbsp (25 mL) finely chopped red onion
• 1 ½ cup (375 mL) fresh cherries, pitted and quartered
• 2 hearts of romaine, torn into bite-size pieces, about 8 cups (2 L)
• 2 tbsp (25 mL) pumpkin seeds, toasted
• ½ cup (125 mL) sheep's milk feta (preferably from Ontario)

Preparation

Step 1

Heat 2 tbsp (25 mL) oil in a large nonstick skillet over medium heat. Add olive bread and sauté until golden about 8 minutes. Set aside.

2. Whisk together remaining ¼ cup (50 mL) olive oil, Dijon, maple syrup, vinegar and salt in a large bowl. Stir in red onion and cherries.

3. Toss mixture with romaine, pumpkin seeds and reserved croutons. Divide salad between 6 plates and top with sheep's milk feta.