This is a summer salad worth turning the oven on for, highlighting sweet market cherries, made a whole meal with bacon and warm Brie. This recipe is inspired by a Cleveland local, Chef Katz of Fire Food and Drink on Shaker Square. Years ago when I was a student, my aunt and I would go to a cooking series at the Cleveland Botanical Gardens every Wednesday evening in the summer, and Chef Katz once demonstrated a warm Cherry-Sherry vinaigrette for a spinach salad. I've developed it to my liking here. Enjoy!

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