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Frisée With Pickled Cherries, Pistachios and Brie

5.0(45)

Sweet-tart pickled cherries are a wonderful —and unexpected—addition to any summer salad, while their acid-spiked pickling liquid makes for a stunning vinaigrette.

by Mark Bittman

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Servings

4 servings.

Total time

10 min

Calories / serving

452 kcal

Ingredients (11)

serves

¾ pound sweet cherries, stemmed and pittedcherry
1 sprig fresh tarragontarragon
3 tablespoons balsamic vinegarbalsamic-vinegar
2 tablespoons red-wine vinegarvinegar
¼ cup sugarsugar
12 black peppercornspeppercorn
¼ cup olive oilolive-oil
Salt and freshly ground black peppersalt-and-pepper
6 cups torn frisée
4 ounces Brie or other creamy French cheese, cut into slices or bite-size piecesbrie
½ cup shelled pistachios.pistachio

Instructions (2 steps)

01Put the cherries and tarragon in a glass jar. Put the vinegars, sugar, peppercorns, and ½ cup water in a small saucepan over high heat. Bring the mixture just to a boil so that the sugar dissolves, then turn off the heat, and let it cool slightly. Pour it over the cherries (it’s fine if they’re not completely submerged), and cool completely before capping and refrigerating. The cherries will be ready in a week and will last for a month.
02Drain the cherries (reserving the liquid), and slice them in half. Whisk together the olive oil, 2 tablespoons of the cherry liquid, salt and pepper in a small bowl; drizzle it over the frisée. Scatter the cherries, Brie and pistachios over the frisée, and serve.

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Rich recipe — supports nutrition-aware planning.