A Sultry Salad with Cherries, Goat Cheese and Arugula

A Sultry Salad with Cherries, Goat Cheese and Arugula

Almost everyday for lunch, I have a salad using whatever bits and pieces I find in the fridge and pantry. I throw some greens on a plate – arugula, spinach, baby greens, some bagged romaine that is getting brown on the edges. I follow that up by whatever else I might find: a few strawberries, diced apples, a handful of black beans, a sprinkle of toasted nuts, leftover asparagus, some grilled chicken or sausage from last night’s dinner, crumbled feta or goat cheese, and homemade vinaigrette if I have some, or vinaigrette from a bottle if I don’t. I don’t think too much about the ingredients, and I’m often surprised with the tasty results of these concoctions. Below is my most recent creation.

1 tbsp minced shallots
1 ½ tbsp. Champagne vinegar
Pinch of salt
3-4 tablespoons Spanish olive oil (or other good quality)
Handful arugula leaves
Handful of baby greens
¼ cup cherries, pitted and halved
Crumbled goat cheese
Sprinkle of sliced almonds, toasted

In a small bowl, or 4-cup glass, measuring container, whisk your shallots, vinegar and salt together. Set aside for 10 minutes or so to let macerate (i.e. fancy way to say marinate.) You can use this time to prep your cherries and toast your almonds.
I toast sliced almonds in a small, dry saucepan over med-low heat for about 3-5 minutes, stirring occasionally, until golden brown and fragrant.
When your vinegar and shallots are done macerating, slowly drizzle your olive oil into the mixture whisking constantly. Taste after 3 tablespoons. How much olive oil you use depends on how “pucker-y” you like your vinaigrette.
Put your greens on a plate, top with the cherries, the goat cheese and the almonds. Drizzle some vinaigrette over the whole thing. Carry your plate somewhere peaceful and give the cherry the appreciation she deserves.
PS: You can store any leftover vinaigrette in your fridge for a week or two.

YIELD: 1-2 salads