What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Arugula Cherry Salad! Handpicked cherries, at the peak of ripeness, set the stage for an appealing salad that is sure to be delightful. Don’t have an orchard nearby? No worries. Check the local Farmer’s Market, fruit stand, or supermarket for the season’s bounty. Timing is everything. You’ll want to have enough ripe cherries on hand to pair later with wine and perhaps a little chocolate. Spoiler Alert: I’ve set aside a portion of juicy red cherries to feature in a decadent dessert. Stay tuned.
ARUGULA CHERRY SALAD
6 ounces baby arugula
16 ripe cherries, stems removed and pitted
1/4 cup almonds, sliced
1 tablespoon tarragon, leaves only
1 tablespoon sherry cooking wine
1 teaspoon balsamic vinegar
3 tablespoons olive oil
Sea salt to taste
Cracked black pepper to taste
4 ounces Bleu cheese, crumbled
After the pits are removed, cut the cherries in half. Combine arugula, cherries, almonds, and tarragon in a large bowl. Toss gently. In a small bowl, whisk together sherry cooking wine, balsamic vinegar, olive oil, sea salt, and cracked black pepper. Drizzle over salad and gently toss. Divide into serving bowls. Finish with Bleu cheese crumbles over top. Serve immediately.