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WTF Do I Do With
Stemilt Cherries ?!


½ cup walnut halves 

¼ cup powdered sugar* 

½ lb haricot verts (French green beans), trimmed 

25–30 Stemilt dark-sweet cherries, stemmed, pitted and halved 

1 large bulb fennel, trimmed & thinly sliced** 

3–4 oz fresh Chévre goat cheese 

½ tsp lime zest 

1 tbsp freshly-squeezed lime juice 

1 tsp honey 

For dressing: 

¼ cup champagne vinegar 

2 tbsp extra virgin olive oil 

2 tsp honey 

1 pinch salt 

*You will have sugar left over; this is a generous amount to ensure walnuts get a good coating. 

**A mandolin slicer works well to thinly slice fennel. 

Servings: 3-4 

1 Place walnut halves and powdered sugar in a Ziplock bag. Gently shake until walnuts are generously coated with sugar. Transfer to fine mesh sieve placed over a bowl and gently shake excess sugar from walnuts. Set aside. 

2 Blanch haricot verts in boiling water for 2 minutes and then transfer to an ice bath to cool. Drain and place on paper towels to dry completely. Set aside. 

3 In a small bowl, combine dressing ingredients and whisk until honey is fully incorporated. Set aside. 

4 In a small bowl, mix goat cheese, fresh lime zest, fresh lime juice, and honey until fully combined and honey has dissolved. Place a dollop (or cannelle) of flavored cheese on the edge of each plate. 

5 Divide haricot verts among plates (fan them out a bit for nice visual appeal). Divide leaves of lettuce among plates (overlapping them a bit to cover plate, allowing beans to peek out from underneath). Set aside. 

6 Dot each salad with cherry halves and sliced fennel. Drizzle each with vinaigrette and top with sugared walnuts. Serve immediately. 

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