The Market Report

Laura Avery chats with Amelia Saltsman, author of The Santa Monica Farmers' Market Cookbook, who gives us an idea for using cherries in a savory way.

Cherry Almond Salad

Makes 4 servings

• 1/2 head escarole or 2 heads frisee

• 1/2 cup almonds, toasted and coarsely chopped

• 1 1/2 cups (about 1/2 pound) mixed cherries, such as Bing, Rainier, Brooks, Garnets, and sour Montmorency cherries if you can find them, pitted and halved

• 1/4 cup dried cherries

• 1 Eureka lemon

• 2 Tablespoons grapeseed or almond oil

• Kosher or sea salt

• Freshly ground black pepper

• 4 ozs blue cheese or aged goat cheese, such as Redwood Hill Crottin or Boucheret

The Santa Monica Farmers’ Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm by Amelia Saltsman (Blenheim Press, 2007.)

Music break: Ritorisione by Girolamo Ugolini