Groundcherries + France; Brown Butter Cherry Salad

Ease of Preparation: Easy
Yield: 4
Ingredients:
Brown Butter Groundcherries:
- ½ cup (120 ml) butter
- 1 pint (470 ml) groundcherries, husks removed
Sherry Vinaigrette:
- ½ shallot, minced
- ½ clove garlic, minced
- 1 teaspoon (5 ml) Dijon mustard
- 1 teaspoon (5 ml) honey
- 2 tablespoons (30 ml) sherry vinegar
- ¼ cup (60 ml) olive oil
- Salt and pepper
Brown Butter Groundcherry Salad:
- 4 cups (1 L) mixed greens (purslane and watercress)
- 4 cups (1 L) red leaf lettuce
- ¼ cup (60 ml) dried cherries
- ¼ cup (60 ml) smoked almonds, roughly chopped
- Sherry Vinaigrette
- ¼ cup (60 ml) goat cheese, crumbled
Brown Butter Groundcherries
Method:
For the Brown Butter Groundcherries:
Line a sheet pan with parchment paper and set aside.
In a medium saucepan over medium heat, brown the butter.
Place the groundcherries in a large, heatproof bowl. Carefully pour the brown butter over the fruit, leaving the solids in the pan. Stir the groundcherries gently with a rubber spatula to coat with the butter.
Lay the buttered groundcherries out on the sheet pan and allow to cool to room temperature. Once cool, place in the refrigerator until needed.
For the Sherry Vinaigrette:
In a glass mason jar with a tight-fitting lid, combine the shallot, garlic, Dijon, honey, vinegar, and olive oil. Season with salt and pepper, screw on the lid, and shake to combine well and emulsify.
Reserve for plating. If not using right away, refrigerate, then shake well again before use.
For the Brown Butter Groundcherry Salad:
Take the Brown Butter Groundcherries out of the refrigerator 5-10 minutes before building the salad.
In a large bowl, combine the dandelion greens, red leaf lettuce, dried cherries, and smoked almonds.
Drizzle the Sherry Vinaigrette onto the salad and toss to coat. Divide the salad onto serving plates.
Sprinkle the goat cheese over the salads, then spoon the Brown Butter Groundcherries around each plate.
Serve immediately.