Tuesday, June 5, 2012

{soups-salads-and-salad-dressings} Arugula-Cherry Salad with Gorgonzola

 

Arugula-Cherry Salad with Gorgonzola

Make the most of cherries during their short season by tossing them with greens for an appealing accompaniment to grilled pork chops or chicken breasts. For extra crunch, add 1/3 cup toasted slivered almonds.

1 tablespoon sherry vinegar or red wine vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh tarragon, divided
6 cups arugula
2 cups halved pitted fresh cherries
1/4 cup crumbled Gorgonzola cheese

1. Whisk vinegar, salt and pepper in small bowl until salt is dissolved; slowly whisk in oil. Stir in 2 tablespoons of the tarragon.

2. Combine arugula and cherries in large bowl; toss with enough of the dressing to lightly coat. Toss with remaining 1 tablespoon tarragon; sprinkle with cheese.

4 (1 1/2-cup) servings

~*Piper*~
http://groups.yahoo.com/group/Spring-n-Summer-Recipes/

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