5 min
4 pers
Ingredients
- 16-ounce bag baby arugula
- 16cherries, halved and pitted
- Scant ¼ cup pistachios or almonds, (about 1 ounce), lightly toasted and chopped
- 1tablespoon chopped fresh tarragon
- 1teaspoon Arlotta peach balsamic vinegar
- Salt and freshly ground pepper
- 3 tablespoons Arlotta extra virgin olive oil
- 2 ounces goat cheese, crumbled
Directions
Step 1
Combine the arugula, cherries, half the nuts and the tarragon in a large bowl.
Step 2
Whisk together the peach balsamic vinegar, salt and pepper and olive oil. Toss with the salad. Arrange on a platter, sprinkle the goat cheese and remaining pistachios over the top, and serve.
