Arugula with Cherries,

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Arugula with Cherries, I like using arugula in the summer when it’s just starting to sprout and beginning to go through its flowering stage; this is when it’s at its most spicy and hearty flavor. Arugula is the perfect balance for sweet summer cherries. If you can find more than one kind of cherry, buy a mix, as it will help to brighten the color of the salad. Sheep’s milk cheese is an interesting departure from the more common shaved Parmesan on a salad and it pairs well with the cherries.
If you have a well-aged balsamic on the shelf, this is one of the best places to use it. Even just a tiny drizzle before serving will elevate this salad.

  • Yield: 4 to 6 Servings


  • 1 teaspoon finely minced shallot
  • 2 tablespoons aged sherry vinegar
  • 1 teaspoon 10-year aged balsamic vinegar
  • 1½ teaspoons 30-year aged balsamic vinegar, plus more for drizzling
  • ¼ teaspoon salt
  • ¾ teaspoon freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • 6 ounces arugula
  • 2 ounces aged sheep’s milk cheese (such as Manchego or Pecorino)
  • 8 ounces sweet cherries
  • ¼ teaspoon salt
  • ¾ teaspoon freshly ground black pepper
How to Make It
  1. MAKE THE VINAIGRETTE Place the shallot in a small glass jar or plastic container with a tight-fitting lid. Cover with all three vinegars, the salt, and the pepper. Pour in the oil, cover tightly, shake vigorously, and set aside.
  2. MAKE THE SALAD Wash and dry the arugula. Using a vegetable peeler, shave 1-inch-wide strips of cheese. To avoid browning, pit the cherries and cut them in half immediately before assembling the salad. Discoloration happens especially quickly if you’re using lighter-colored cherries.
  3. In a chilled metal mixing bowl, combine the arugula, half of the cheese, and the cherries. Just before dressing, sprinkle the greens with the salt and pepper. Tilt the dressing container at a 45-degree angle, mix the dressing well with a large spoon, and ladle 3 tablespoons of the dressing, making sure to get an even amount of vinegar and oil, along the perimeter of the salad. Mix in from the sides, gently tossing the whole thing with your hands. Taste for seasoning and add more vinegar if necessary.
  4. Arrange the salad on individual plates, sprinkle with the remaining cheese, and drizzle with 30-year balsamic. Serve immediately.

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