Cherry Almond Arugula Salad
Arugula has a peppery bite that works well with sweet dried cherries, smoky almonds and creamy goat cheese.
Ingredient
- 8 oz ciabatta bread, cut into 1-inch cubes (about 5 cups)
- 1 tablespoon olive oil
- Dressing
- 1/4 cup plus 1 teaspoon olive oil
- 2 tablespoons cider vinegar
- 1 tablespoon honey
- 1 teaspoon country-style Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Salad
- 8 cups arugula
- 1/2 cup dried cherries
- 1/2 cup chopped smoked almonds
- 1/2 cup crumbled chèvre (goat) cheese (2 oz)
Direction
- Heat oven to 450°F. In large bowl, place bread cubes. Drizzle with 1 tablespoon oil; toss to coat. Spread bread cubes in single layer on ungreased cookie sheet. Bake about 10 minutes or until toasted.
- In small bowl, mix dressing ingredients with whisk.
- In large bowl, toss arugula, cherries, almonds and croutons. Drizzle dressing over salad; toss to coat. Sprinkle with cheese.
