Cherry Mint Salsa:
1 1/2 cups fresh sweet cherries, halved and pitted
1 small yellow pepper, diced
1 clove garlic, minced
1 1/2 teaspoons grated fresh ginger
2 tablespoons olive oil
1 tablespoon fresh lime juice
1 tablespoon red wine vinegar
1 teaspoon grated lime zest
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh mint
Spinach Wrapped Goat Cheese:
12 large spinach leaves
8 ounces goat cheese (chilled)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
3 cups shredded fresh spinach

Preparation Instructions:

Salsa: In bowl, combine cherries, yellow pepper, garlic, ginger, olive oil, lime juice, vinegar, lime zest, pepper flakes, salt and pepper. Let stand for 1 hour for flavours to blend. Just before serving, stir in mint.

Spinach Wrapped Goat Cheese: Trim stems and thick center ribs of spinach leaves, using paring knife. Place leaves in colander; pour boiling water over to wilt. Chill in cold water. Spread leaves, rib side up, on paper towels to dry. Cut cheese into 12 pieces and shape each into a flattened log; arrange on wide bottom end of leaves. Season with salt and pepper. Turn up sides of spinach to cover cheese and roll up to enclose. (Bagged spinach can be used in this recipe; use two medium leaves instead of large ones and overlap sides to wrap the cheese.) Brush with olive oil; place on greased grill over medium heat for 30 to 60 seconds per side or until soft and warmed through. Arrange shredded spinach on serving plates and spoon salsa over. Arrange cheese on top; serve immediately.

Tip: When cherry season ends, you can use seedless grapes.

Per serving with Cherry Mint Salsa: 222 calories; 16 g fat; 11 g carbohydrates; 10 g protein; 2 g fibre.