Arugula Salad with Cherries and Goat Cheese Print
Summer Cherry Salad Recipe!
This beautifully colored arugula salad with cherries and goat cheese offers rich bold flavors and is a lovely side dish recipe to serve for your next summer BBQ.
Recipe courtesy of Martha Rose Shulman on cooking.nytimes.com
Makes 4 servings
1 6-ounce bag baby arugula
16 cherries, halved and pitted
Scant 1/4 cup pistachios or almonds, (about 1 ounce), lightly toasted and chopped
1 tablespoon chopped fresh tarragon
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
Salt and freshly ground pepper
3 tablespoons extra virgin olive oil
2 ounces goat cheese, crumbled
- Combine the arugula, cherries, half the nuts and the tarragon in a large bowl.
- Whisk together the vinegars, salt and pepper and olive oil. Toss with the salad. Arrange on a platter, sprinkle the goat cheese and remaining pistachios over the top, and serve.
- TIP for advance preparation: You can have the salad and the dressing prepared a few hours ahead, but don’t toss until just before serving.
Nutrients per serving:
9 g Carbohydrates
6 g Protein
17 g Fat
2 g Fibre
We hope you have enjoyed this recipe for Arugula Salad with Cherries and Goat Cheese!
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