CC license

I presume this recipe was originally from the very creative mind of a Bhutani person and am more than happy to classify it as such. Traditional? Maybe not. (Not the quota of chillie)


  • 180 ml (3/4 cup) mild red onion, thinly sliced
  • 2 tablespoons lemon juice
  • 3.5 litres (3 quarts) mixed salad greens, rinsed & crisped, in bite-size pieces or mesclun
  • 1 quart radicchio, rinsed and crisped, in bite-size pieces
  • 500 gm (~1 lb) dark sweet cherries, pitted
  • 3 tablespoons Merlot
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons raspberry vinegar
  • 1 1/2 teaspoons honey
  • 1 1/2 teaspoons Dijon mustard
  • 3/4 cup blue Cheese, packed, coarsely crumbled (1/4 lb.)
  • salt & pepper


  1. In a small bowl, combine Onion with 2 cups water and lemon juice; chill 15 to 30 minutes. Drain well.
  2. To make dressing, whisk together Merlot, extra-virgin olive oil, raspberry vinegar, honey, and Dijon mustard.
  3. In a large bowl, combine Onion, salad greens, radicchio, cherries, and dressing; toss lightly.
  4. Sprinkle salad with Cheese and season with salt and pepper to taste.