1 cup dry red wine
½ cup packed dried tart cherries (about 2 ½ ounces)
4 leafy thyme sprigs
1 teaspoon sugar
Freshly ground black pepper and fine sea salt
⅛ teaspoon cayenne pepper
¼ cup popcorn kernels
2 tablespoons vegetable oil
½ teaspoon red wine vinegar
¼ teaspoon Dijon mustard
3 tablespoons very good extra-virgin olive oil
½ pound red oak lettuce
2 ounces goat’s milk Gouda, freshly grated (about ½ cup)
Reprinted by permission from “Salads: Beyond the Bowl” by Mindy Fox