Recipe: Arugula, Cherry, and Goat Cheese Salad

from the NY Times


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

1. Combine the arugula, cherries, half the nuts and the tarragon in a large bowl.

2. 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.

Yield: 4 servings.

Support our work by volunteering or making a donation.