Arugula, Cherry and Goat Cheese Salad
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 16-ounce bag baby arugula
- 16cherries, halved and pitted
- Scant ¼ cup pistachios or almonds, (about 1 ounce), lightly toasted and chopped
- 1tablespoon chopped fresh tarragon
- 1tablespoon sherry vinegar
- 1teaspoon balsamic vinegar
- Salt and freshly ground pepper
- 3tablespoons extra virgin olive oil
- 2ounces goat cheese, crumbled
Nutritional analysis per serving (4 servings)
202 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 6 grams protein; 262 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the arugula, cherries, half the nuts and the tarragon in a large bowl.
- Step 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.
- Advance preparation: You can have the salad and the dressing prepared a few hours ahead, but don't toss until just before serving.
Private Notes
Comments
Made this for 10 people and used balsamic with fresh lemon juice because could not find sherry vinegar in small town we were staying. Forgot the tarragon. Absolute raves despite the changes. Have also since made it using honey goat cheese and fig goat cheese (and the tarragon). The sweetness contrasts nicely with the salty pistachios and the sharpness of the arugula.
I made this last night with the ingredients I had on hand since I had some lovely arugala to start off with. Dried tarragon subbed for the fresh in the dressing, and some chunks of blue cheese replaced the goat cheese. The dressing was really good with the cherries and cheese. I can't wait to try it with goat cheese the next time when I plan for the salad.
I don’t understand the first ‘equation’: blah + blah + etc = mint?? Just come right out and say: “I didn’t bother to make the recipes we were given. I made something completely different, but it was delicious.”
Delicious. We didn't have tarragon so we used fresh basil. What a great way to enjoy cherries in season!
Simple, spectacular dressing! Don't skimp on the salt. Tried with feta the first time, since I had it, and the next time used goat cheese. The latter provides a creaminess that contrasts well with the acids in the fruit and dressing, owing to less salt. I passed cheese around to accommodate diets. Next time will try maple roasted pecans instead of almonds (toasted slivers). Second time I also added cut plums, which makes a great sub for tomatoes in most salads, if you're allergic (as I am).
Serious modifications based on 2 recipes. 3+ c stone fruit + sugar+ lemon = mint. Argulu + market greens + chives. Dressing olive oil + lemon juice + dijon mustard + salt + pepper + 1 tble marmelaide + honey. Fruit macerated for about 4 hours until very cold. Then tossed with argula and topped with pistachios and chevre. Big hit. The fruit was very cold and refreshing.
I don’t understand the first ‘equation’: blah + blah + etc = mint?? Just come right out and say: “I didn’t bother to make the recipes we were given. I made something completely different, but it was delicious.”
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