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Sunday, June 9, 2013

Bread Salad with Cherries, Arugula, and Goat Cheese



This is one of those recipes that must be served only in its season and since the cherry season is so short, I relish the salad all the more. There is something about knowing I won't be able to eat it again until next summer that makes it taste even better. If you aren't a die-hard fan of arugula, supplement it with some lettuce, although the contrast of the sweet and bitter is remarkable.

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Bread Salad with Cherries, Arugula, and Goat Cheese


Adapted from A Homemade Life by Molly Wizenberg
serves 4 as a side or 2 as a light meal

The amounts of the ingredients are flexible. 

6 ounces rustic bread, preferably day-old
Olive oil
1/2 pound cherries, halved and pitted
1/8 teas pressed or crushed garlic
Balsamic vinegar
Salt
Arugula
Fresh goat cheese
Black pepper

Remove the crusts from the bread and tear the bread into bite-size pieces. You should have about 4 cups. Drizzle the bread with olive oil and toss. Toast the bread either in the oven at 400F for 8-10 minutes or in a large skillet over medium-high heat.

Chop about 1/3 of the cherries and smash them a bit with a fork and set aside.

When the bread is toasted turn it into a large bowl and while hot add the garlic and toss well. Allow it to cool a few minutes then add the cherries, the chopped and the halved. Toss. Add 2 teas balsamic vinegar and toss again. Add 1 T olive oil and toss once more. Taste and add more vinegar or oil if needed and add salt and pepper to taste. Add about 2 handfuls of arugula and toss one last time. Place salad on plates and top generously with crumbed goat cheese.

Note from Colette:

You can prepare the toast a few hours ahead up to the point of adding the garlic. Add the vinegar and oil and cherries just before serving.

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