Perhaps you might have some delicate lettuces growing in your garden. Feel free to substitute dried blueberries or cranberries for the cherries, if you prefer; a Feta cheese will also work well in this salad.

Over the Hill and Across the Water Salad

• 5-6 cups light green lettuce, torn into large pieces (such as Bibb, Boston, Butter, or living lettuce)
• 2 ounces sliced almonds, lightly toasted and cooled
• ½ cup dried cherries
• 2 ounces Gorgonzola cheese, crumbled into small bits
• 1 cup celery, cut diagonally into ¼” slices
• ¼ cup almond oil
• 1 tablespoon white vinegar
• 1 tablespoon honey mustard
• 1 teaspoon sugar
• 1 teaspoon mayonnaise
• ½ teaspoon Shire Seasoning
• ¼ teaspoon salt

In a large bowl, combine the lettuce, almonds, cherries, cheese, and celery. In a shaker jar with a tight lid, combine the remaining ingredients and shake well. Adjust seasonings, if desired. Pour over the greens and toss. Serve immediately. You can make the dressing in advance and mix your greens, but don’t toss together until right before serving because these types of lettuce are fragile. Not recommended as leftovers.

Serves 4.

Over the Hill and Across the Water Salad

• 5-6 cups light green lettuce, torn into large pieces (such as Bibb, Boston, Butter, or living lettuce)
• 2 ounces sliced almonds, lightly toasted and cooled
• ½ cup dried cherries . . .

Astrid's three "Life in the Shire" recipes: