Rainier Cherry Salad

Rainier Cherry Salad
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With cherries ripe and in season, there's no better time than summer to prepare a Rainier cherry salad with frisée, radicchio and herbed goat cheese. You can prepare the ingredients for this salad 2 hours in advance. However, wait until just before serving to add the dressing and toss the salad.


  • 2 Tbsp. olive oil
  • 1 shallot, minced and rinsed (to temper harshness)
  • 2 Tbsp. fresh thyme, roughly chopped
  • 1 Tbsp. lemon juice, freshly squeezed
  • 1 tsp. lemon zest, fresh
  • 1 tsp. Dijon mustard
  • 1 pinch kosher salt, plus more to taste
  • 1 packed cup radicchio, shredded
  • 2 packed cups mizuna
  • 3 packed cups frisée, torn into bite-sized pieces
  • 2 cups Rainier cherries, halved and pitted
  • ¾ cup plus 1 Tbsp. pecans, roughly chopped
  • 2 cups fresh goat cheese, crumbled
  • 2 Tbsp. tarragon, finely chopped


  1. Whisk together the olive oil, shallot, thyme, lemon juice, zest, Dijon mustard and kosher salt. Alternatively, add the ingredients to a jar and shake vigorously to combine.
  2. Mix the radicchio, mizuna, frisée, cherries and pecans in a mixing bowl. Toss the salad ingredients with the dressing until well mixed. Transfer the salad to a chilled serving dish.
  3. Place the crumbled goat cheese on a plate. Sprinkle the tarragon over the goat cheese and mix to combine.
  4. Sprinkle the herbed goat cheese and remaining 1 tablespoon of pecans over the salad. Serve immediately.
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