Ingredients
- ½ cup apple cider vinegar
- 4 ounces dried tart cherries
- 5 ounces baby arugula
- ½ cup chopped toasted almonds
- 4 ounces crumbled Gorgonzola cheese (about 1 cup)
- ¼ cup olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon crushed red pepper flakes
- 1 small garlic clove, grated
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Directions
- Add the apple cider vinegar and ½ cup of water to a small bowl with a lid and stir in the cherries. Cover and let sit at room temperature for 6 hours or up to overnight. Alternatively, microwave the mixture for 1 minute and let stand at room temperature for 30 minutes. The cherries will plump slightly and soak up some of the vinegar mixture.
- When ready to make the salad, add the arugula, almonds, and Gorgonzola to a large bowl.
- Drain the vinegar mixture from the cherries into a small jar with a lid, reserving the cherries. To the jar, add the olive oil, 1 tablespoon of water, the mustard, pepper flakes, garlic, salt, and pepper. Shake well.
- Add half the dressing to the salad, toss well, and taste. Add more dressing if desired. Top with the cherries and serve.
Magnolia Table, Volume 3. Copyright © 2023 by Joanna Gaines. All rights reserved.
