Arugula, Cherry and Goat Cheese Salad

By Martha Rose Shulman

Published June 23, 2013

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
5 minutes
Rating
5(258)
Comments
Read comments

This salad was inspired by a dish billed as Cherries and Goat Cheese on the menu at Westside Tavern in Los Angeles. Even if you’re not inclined to add fruits like blueberries and cranberries to salads, this combination could change your mind. Even sweet cherries have a tart edge to them, and the combination of their sweet/tart flavor and juicy but firm texture with the pungent arugula, creamy goat cheese and crunchy nuts works very well.

Featured in: A Cherry Jubilee

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings.

  • 1 6-ounce bag baby arugula

  • 16 cherries, halved and pitted

  • Scant ¼ cup pistachios or almonds, (about 1 ounce), lightly toasted and chopped

  • 1 tablespoon chopped fresh tarragon

  • 1 tablespoon sherry vinegar

  • 1 teaspoon balsamic vinegar

  • Salt and freshly ground pepper

  • 3 tablespoons extra virgin olive oil

  • 2 ounces goat cheese, crumbled

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

9 grams carbs; 7 milligrams cholesterol; 202 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 17 grams fat; 2 grams fiber; 262 milligrams sodium; 6 grams protein; 6 grams sugar

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.

Powered by

Preparation

  1. Step 1

    Combine the arugula, cherries, half the nuts and the tarragon in a large bowl.

  2. 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.

Tip

  • 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

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
258 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Alexa H

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.

Wldflwrz

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.

Shari Mauthner

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.”

Linda

I made this yesterday, but I must’ve had very juicy cherries because as soon as I added them to the arugula, it became kind of soggy, even before the dressing was added. Next time I might try putting them in a colander for a bit- or use dried.

Vicki B.

Everyone loved this salad. Next time I would add more cherries.

ddjay3178

Delicious. We didn't have tarragon so we used fresh basil. What a great way to enjoy cherries in season!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.