Ingredients
| Quantity | Ingredients |
|---|---|
| 1 | clove garlic |
| 1 tsp | coarse salt |
| 1/4 cup | juice reserved from cherries |
| 2 tbsp | aged balsamic vinegar |
| 1/4 cup | minced shallots |
| 1/4 cup | Ontario Chilled and Pitted Cherries |
| 1/2 cup | extra virgin olive oil |
| 6 cups | arugula or watercress |
| 2 cups | chopped cooked chicken |
| 4 oz. | goat cheese, crumbled |
Directions
Using a mortar and pestle, mash together garlic and salt to make a paste.
Transfer paste to a bowl. Whisk in juice, vinegar, shallots and cherries. Add oil in a slow, steady stream, whisking constantly until smooth.
Divide arugula, chicken and goat cheese over four salad plates. Drizzle with dressing.
Makes 4 servings. Tip: Transfer any unused dressing to a jar with a tight-fitting lid. Keep refrigerated for up to 3 days and shake well before using.
Source: www.ontariotenderfruit.com