Fruit in salad may not be your thing, but the cherries really work here, offering a sweet, juicy burst to complement peppery greens and tangy cheese. Although we like the color of Rainiers, any cherry variety would be great.
4 cups arugula
2 cups baby spinach
1/3 cup thinly vertically sliced red onion
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil
1 cup pitted halved fresh Rainier cherries
1 ounce crumbled goat cheese (about 1/4 cup)
1/4 cup salted dry-roasted pistachios
How to Make It
Combine arugula, spinach, and onion in a large bowl.
Combine juice, mustard, honey, salt, black pepper, and garlic in a medium bowl, stirring with a whisk. Gradually drizzle in olive oil, stirring constantly with a whisk. Drizzle dressing over salad, and toss gently to coat. Arrange 1 1/2 cups salad on each of 4 salad plates. Top each serving with 1/4 cup cherries, 1 tablespoon cheese, and 1 tablespoon nuts.
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You know this is good when, the day after I brought this to a party, my husband asked if we could make it again. The only thing I did differently was dial back the onions buy half. Scrumptious and lovely!
Tasty, easy and impressive. My dinner guests were raving about this. Save yourself some trouble and purchase a cherry pitter. OXO sells one for about $13. I think this would work just as well will nectarines when cherries are no longer in season.
Delicious and absolutely entertainment worthy. I use whatever cherries are available here in New England; usually Bing. Invest in a cherry pitter (oxo) for under $15. I am not one to buy gadgets good for one task, but this one is great. It makes the pitting process so much easier. I am a cooking teacher and bring mine in for my students who ooh and aah!