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Romaine Salad with Fresh Cherries, Pumpkin Seeds and Sheep's Milk Feta with Olive Bread Croutons

Summer 2007
200704015.jpg
food and drink

BY: Tonia Wilson-Vuksanovic

This hearty salad incorporates loads of big flavours and textures, making it substantial enough to partner up nicely with a wonderfully flavoured ale. Bright cherries offer some of summer's fresh bounty and lend a refreshing sweet and sour component to complement the richness of creamy sheep's milk feta.

1/3 cup (75 mL)olive oil
2 cups (500 mL) good quality olive bread, cut into small cubes
1 tsp (5 mL) Dijon mustard
2 tbsp (25 mL) maple syrup
2 tbsp (25 mL) white balsamic vinegar
Salt to taste
2 tbsp (25 mL) finely chopped red onion
1½ cup (375 mL) fresh cherries, pitted and quartered
2 hearts of romaine, torn into bite-size pieces, about 8 cups (2 L)
2 tbsp (25 mL) pumpkin seeds, toasted
½ cup (125 mL) sheep's milk feta (preferably from Ontario)

1. Heat 2 tbsp (25 mL) oil in a large nonstick skillet over medium heat. Add olive bread and sauté until golden about 8 minutes. Set aside.

2. Whisk together remaining ¼ cup (50 mL) olive oil, Dijon, maple syrup, vinegar and salt in a large bowl. Stir in red onion and cherries.

3. Toss mixture with romaine, pumpkin seeds and reserved croutons. Divide salad between 6 plates and top with sheep's milk feta.

Makes 6 servings

What to Serve

200704015.jpg
food and drink

Romaine Salad with Fresh Cherries, Pumpkin Seeds and Sheep's Milk Feta with Olive Bread Croutons

Summer 2007

BY: Tonia Wilson-Vuksanovic

This hearty salad incorporates loads of big flavours and textures, making it substantial enough to partner up nicely with a wonderfully flavoured ale. Bright cherries offer some of summer's fresh bounty and lend a refreshing sweet and sour component to complement the richness of creamy sheep's milk feta.

1/3 cup (75 mL)olive oil
2 cups (500 mL) good quality olive bread, cut into small cubes
1 tsp (5 mL) Dijon mustard
2 tbsp (25 mL) maple syrup
2 tbsp (25 mL) white balsamic vinegar
Salt to taste
2 tbsp (25 mL) finely chopped red onion
1½ cup (375 mL) fresh cherries, pitted and quartered
2 hearts of romaine, torn into bite-size pieces, about 8 cups (2 L)
2 tbsp (25 mL) pumpkin seeds, toasted
½ cup (125 mL) sheep's milk feta (preferably from Ontario)

1. Heat 2 tbsp (25 mL) oil in a large nonstick skillet over medium heat. Add olive bread and sauté until golden about 8 minutes. Set aside.

2. Whisk together remaining ¼ cup (50 mL) olive oil, Dijon, maple syrup, vinegar and salt in a large bowl. Stir in red onion and cherries.

3. Toss mixture with romaine, pumpkin seeds and reserved croutons. Divide salad between 6 plates and top with sheep's milk feta.

Makes 6 servings

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