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European Greens with Pork Tenderloin, Cherries, Brie and Pistachios

This salad is an absolute delight on a warm summer evening!

For the Salad:

  • 6 cups European greens (arugula, curly endive, radicchio, etc)
  • 2 cups pitted, sliced ¬†fresh cherries
  • 4 oz. brie, sliced into thin wedges
  • 1/3 cup pistachios, chopped (substitute pecans or walnuts)

For the Dressing:

4 tablespoons Poggi Bonsi extra-virgin olive oil
2 tablespoons Ritrovo Selections Cherry Balsamic
Juice of 1/2 and orange
1 teaspoon Casina Rossa Herbs&Salt
Freshly ground pepper to taste.

Slowly drizzle oil into the vinegar and seasonings while whisking to create a dressing with a velvety texture. Toss with the salad, arrange brie wedges on top, sprinkle with nuts and enjoy!

Serves 4 as a main course or 8 as a side

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