It’s probably an exaggeration to say that the dressing makes the salad. Still, a carefully mixed dressing can turn a simple collaboration of arugula with a few shavings of Manchego into something more than the sum of its parts. The trick, of course, is getting the balance just right. Salad dressings are all about sweet and sour, or agrodolce as the Italians call it. Even the simplest vinaigrette of fruity olive oil and sharp vinegar follows this formula. For me, it’s the most addictive flavor combination and the definition of a good green salad. In the case of this peppery arugula salad, I think that a peppy Cherry Vinaigrette seems a natural pairing.
I bring this up because we’ve all been there. You’ve made a fabulous meal. But you’ve spent all your time on the main event. Suddenly it occurs to you that there’s nothing fresh and green on the plate. Maybe there’s fresh and maybe there’s green. But my metabolism requires fresh and green.
Cherry Vinaigrette for a Simple Salad
Enter the simple green salad. It can be just a handful of fresh arugula leaves, which doesn’t need much more than a vinaigrette to make it special. But what kind of vinaigrette?
Well, for me, the combination of sweet, tart, juicy cherries next to the spicy bite of arugula works really well. After that, all you need is a salty hit of aged Manchego cheese to add that hint of animal funk. GREG
Ingredients
- 6 tablespoon water
- 2 tablespoon honey
- 6 ounce sweet cherries (about 30 cherries, halved and pitted)
- 1 teaspoon minced shallot
- 2 tablespoon sherry vinegar
- 2 teaspoon aged balsamic vinegar
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly cracked black pepper
- ¼ cup very good extra-virgin olive oil
- 1–2 pinch granulated sugar (optional)
Directions
Warm the water and honey in a small saucepan set over medium heat until the honey dissolves. Add cherries and poach without boiling for 2 minutes. Set aside to cool in the liquid, then strain the cherries, saving 1 tablespoon of the syrupy poaching liquid.
Place the minced shallot, sherry vinegar, balsamic vinegar, reserved poaching liquid, salt and pepper in a jar with a tight-fitting lid. Pour in the oil, cover tightly and shake to emulsify. Set aside.
When ready to serve reshake the vinaigrette if necessary then gently stir in the poached cherries. Taste the vinaigrette, it may need a pinch or two of sugar to balance the flavor. Use immediately.
What an awesome collection of flavors! Cherries will be here soon. I can’t wait!
thanks for sharing that recipe i will try making it keep sharing such new recipies
I love cherries in salads and making a dressing from cherries is even better.
Loads of good cherries at the store right now, so glad to see this. What a fun way to use cherries! Looks terrific, bet it tastes better — thanks!
Sounds delicious, Greg — glad it calls for sweet cherries, as the tart variety is hard to find here.
I have cherries in my refrigerator that are now begging for this recipe. Ok, maybe it is just me begging for this salad.
Greg, I can taste it now. This one is a keeper!
Your vinaigrette sounds wonderful and I love the way you prepared the cherries. This salad looks so fresh and inviting. I could make a meal out of this — with a nice piece of crusty bread 🙂 Thanks Greg!
Looking forward to trying this!
A perfect combination of flavors, Greg. A wonderful light lunch and if I was having it for dinner I think I would love a little confit of duck to go along with the salad.
I totally agree, and while the dressing can certainly make a salad, it can destroy it just as easily. So often, inexperienced chefs/cooks overdress a salad so all you can taste is the sloppy, soggy lettuce over dressed. I love that you also added the cherries, makes for wonderful texture and sweetness. This is a beauty, thanks for sharing.
Fantastic! I’m with you — the dressing/vinaigrette is at least 1/2 of the salad, and I love making different vinaigrettes to suit my taste or the season. I don’t think I’ve ever used cherries, although I know I’ve reduced cherry juice to make a vinaigrette. I never throw any liquid away — cider, champagne, you name it! It all becomes a reduction! Beautiful salad.