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.
Posted: to Recipes on Mon, Jul 1, 2013
Updated: Mon, Jul 1, 2013