Cherries offer a sweet, juicy burst to complement peppery greens and tangy cheese. Although we like the color of Rainiers, any cherry variety would be great.
Course: Pasta
Keyword: cherries, goat cheese, pistachio
Servings: 0
Author: Cooking Light, July 2012
Ingredients
4cupsarugula
2cupsbaby spinach
1/3cupthinly vertically sliced red onion
1 1/2tablespoonsfresh lemon juice
1/2teaspoonDijon mustard
1/2teaspoonhoney
1/4teaspoonsalt
1/4teaspoonfreshly ground black pepper
1small garlic cloveminced
2tablespoonsextra-virgin olive oil
1cuppitted halved fresh Rainier cherries
1ouncecrumbled goat cheeseabout 1/4 cup
1/4cupsalted dry-roasted pistachios
Instructions
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.
Notes
Recipe By: Cooking Light, July 2012
Serving Size: 4