This time of year I’ll eat cherries just about anyway I could get them.In fact, I generally eat them so much, I have been known to make myself sick, on multiple occasions. Hah!! I just can’t seem to help myself. This salad was a fun way to incorporate cherries into a green salad. It’s tasty, healthy and summer saturated!!
Start by pitting your cherries. I wanted them to be pretty, so I cut them in half and removed the pit. Then you are left with 2 lovely sides! My oldest got in on the pitting action as well.
Here are a video, showing how I candied the pecans. You can either do them in a skillet, like I did, or bake them at 350 degrees.
Next, candy your pecans. Drizzle them with honey and add a touch of butter to the pan. Cook this over medium heat, stirring constantly until they are lightly browned. You can also do this in the oven, but it is so much faster in the pan, just be careful as the pecans can burn quickly. Once they are cooked, transfer to a plate and cool.
Put cherries in food processor.
Drizzle with a white balsamic, if you have it, or use a dark balsamic. Next up is the olive oil.
I sweetened this one with maple syrup. If you prefer, use another sweetener. Pulse it all until smooth.
Now, the pecans should be cooled and the salad ready to assemble.
It’s a base of arugula, add cherries, goat cheese, and the candied pecans. Then drizzle with the cherry vinaigrette. That’s it. Done!
Now, sit back and enjoy. You deserve it.
This salad is stunning . The red of the cherries, green of the arugula , candied pecans and goat cheese. It doesn’t get much better, does it?
You will definitely want to try this one at home!
A little detail shot. Food can be such a thing of beauty.