|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|
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.