This salad was inspired by a dish billed as Cherries and Goat Cheese on the menu at Westside Tavern in Los Angeles. Even if you’re not inclined to add fruits like blueberries and cranberries to salads, this combination could change your mind. Even sweet cherries have a tart edge to them, and the combination of their sweet/tart flavor and juicy but firm texture with the pungent arugula, creamy goat cheese and crunchy nuts works very well.
Ingredients
- 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
- Nutritional Information
Nutritional analysis per serving (4 servings)
203 calories; 16 grams fat; 3 grams saturated fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 5 grams protein; 6 milligrams cholesterol; 78 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings.
Preparation
- 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.
- Advance preparation: You can have the salad and the dressing prepared a few hours ahead, but don’t toss until just before serving.
5 minutes
Dining and Cooking