Chicken and Arugula Salad with Tart Cherry Dressing

This salad perfectly captures the cool nights of early summer on the patio: a backdrop of nutty, green arugula, brightened by cherries and highlights of white goat cheese and chicken, the whole embraced by a refreshing, tart cherry dressing. Bring more light to the table by serving the ruby red dressing in a glass serving vessel or bottle.

Chicken and Arugula Salad with Tart Cherry Dressing


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


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.