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This salad perfectly captures the cool nights of early summer on the patio: a backdrop of nutty, green arugula, brightened by cherries and highlights of white goat cheese and chicken, the whole embraced by a refreshing, tart cherry dressing. Bring more light to the table by serving the ruby red dressing in a glass serving vessel or bottle.
|1 tsp||coarse salt|
|1/4 cup||juice reserved from cherries|
|2 tbsp||aged balsamic vinegar|
|1/4 cup||minced shallots|
|1/4 cup||Ontario Chilled and Pitted Cherries|
|1/2 cup||extra virgin olive oil|
|6 cups||arugula or watercress|
|2 cups||chopped cooked chicken|
|4 oz.||goat cheese, crumbled|
Cherries are such a treat. Most months of the year, you can find imported cherries among your grocer's produce offerings, but they are often exhorbitantly priced and their freshness and taste just don't match locally grown.
Cherries are in season locally for such a seemingly short period, that cherry lovers anticipate this time of year with great excitement. Such cherry addicts can be found about this time of year with red fingers and discarded pits and stems strewn about them, a satisfied look on their faces.
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