The Chef in the Hat

The Chef In The Hat is Thierry Rautureau, the talented force behind Loulay Kitchen & Bar and Luc restaurants, bringing a French twist to the best of Pacific Northwest cuisine.

LoulayLuc

Bing Cherries, Beecher’s Cheese, and Jambon Ham Salad

Cherry vinegar:

2 cups pitted and crushed Bing Cherries

2 cups white balsamic vinegar

Bring cherries and vinegar to a simmer for 5 minutes, remove from heat and let stand til cool, transfer to a glass jar, cover and leave at room temp over night. Refrigerate leftovers after using.

Cherry salad:

1 cup pitted and halved Bing Cherries, plus 1 cup pitted Bing Cherries with stems attached.

1 cup pitted and halved Rainier Cherries, plus 1 cup pitted Rainier cherries with stems attached.

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon ground black pepper

Toss all of the cherries in the olive oil, lemon juice and black pepper.

Season with salt to taste.

To finish:

1 cup Beecher’s cheese curds

½ cup toasted whole almonds

12 thin slices of Jambon Ham (or any high quality thinly sliced ham will work)

A couple handfuls of Baby Mizuna (you can find at farmers markets)

Plating:

Divide the cherry salad evenly among 4 plates, add the cheese curds and toasted almonds, lay on top the ham and the Minzuna, then drizzle 1 tablespoon cherry vinegar over each dish. Bon Appetite!