Easy & cheesy - Thank You, Mr. President

This month on Feb. 22, George Washington, our first President, was born 280 years ago.

By now, it's been pretty well documented that he did not, in fact, chop down a cherry tree.

But we can still be grateful that the fable brings cherries to mind for cooks at this time of year, not only because they taste so good, but because they are nutritious, claiming high antioxidant content.

Cherry pie is the first dish that comes to mind, but since cherries are out of season here in Wisconsin, this refreshing recipe features dry cherries and helps celebrate February as National Cherry Month.

This salad presents sensational flavor pairings with the tart taste and chewy texture of the cherries, the crispy, slightly hot grated fresh ginger and distinctive, piquant Wisconsin Blue Cheese.

Wisconsin cheesemakers craft more than 35 different types of Blue-veined cheeses, ranging from mild to pungent and crumbly to creamy, so choose a favorite for this memorable salad, which is much more than just another side dish.

Dressing:

Salad:

Whisk together sour cream, milk, lemon juice, zest, vinegar, ginger, honey, salt and pepper; refrigerate dressing until ready to serve.

Portion greens onto four plates. Divide apple slices and strawberries among salads. Garnish with cherries, onion and pecans. Drizzle dressing over salad and sprinkle with Blue Cheese; serve immediately. Cover and refrigerate extra dressing up to 3 days.

====Other cherry recipes:

Combine first seven ingredients and shape into 4 balls.

Place chops in shallow baking pan and sprinkle with salt and pepper. Place one ball of stuffing on each chop.

Core apples and put in pan with chops.

Combine cherries, sugar and cinnamon and pour into centers of apples.

Roll sweet potatoes in melted butter and place in pan too. Sprinkle with salt and pepper.

Bake at 350°F for 1 1/2 hours.

Allow both crust pouches to stand at room temperature 15 to 20 minutes. Remove one crust from pouch; unfold. Press out fold lines.

Sprinkle 1 teaspoon flour over crust. Turn crust, floured side down, on ungreased cookie sheet. Using a paper pattern as a guide, cut crust into a heart shape. Generously prick heart crust with fork. Bake in a preheated 450-degree oven 9 to 11 minutes, or until light brown. Let cool. Repeat with the remaining crust.

Combine cream cheese, confectioners' sugar and almond extract in a small bowl; beat with an electric mixer on medium speed 3 to 4 minutes, or until smooth. Add heavy cream; beat until thick.

To assemble, place on heart-shaped pie crust on a serving plate; spread with 1/3 cup hot fudge. Carefully spread half of the cream cheese mixture over hot fudge. Spoon two thirds of the cherry pie filling over cream cheese. Spread second crust with remaining hot fudge and place over filling. Carefully spread with remaining cream cheese mixture. Spoon remaining cherry pie filling about 1 inch from edge. Refrigerate until serving time. Store any leftovers in refrigerator.