Northern Michigan is my favorite place on earth. There isn’t
even a close second. I grew up a few minutes from the beach north of Boston so
people thought I was nuts to leave in the summer for the Great Lakes. How wrong they are!
One of the many wonderful things about this part of the
country is that it’s where cherries are grown. When ‘up north,’ we eat cherries everyday. Cherry pie for
breakfast signals summer for me.
When I got back to NYC, I was homesick for spicy Vernors, 10
pm sunsets and cherries. I couldn’t do
much about the first two but luckily
(for a small fortune) it’s cherry season in NYC too.
I made Heidi Swanson’s wild rice salad with cherries and it
was a hit. It’s no cherry pie but that’s a breakfast thing anyways.
Combine 3 1/2 cups of cooked wild rice, a few handfuls of
greens like spinach or arugula and 2/3 cup toasted walnuts. Make a cherry vinaigrette by combining ½ cup
of cherries, ½ cup olive oil and ¼ cup of white wine vinegar. Blend until
smooth and season with salt. Dress the salad (you’ll have leftovers) and then
toss in one cup of pitted fresh cherries and top with some crumbled goat
cheese.
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