Cherry, almond and arugula salad with white balsamic vinaigrette and Pecorino Lucano
Liven up your next salad with this tasty combination of California-grown ingredients. Sweet cherries and crunchy sliced almonds are a classic pair and make a delicious salad when combined with tart and peppery arugula.
Executive chef/owner Michael Fagnoni Hawks Restaurant
, Granite Bay
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1 tbsp. finely minced shallot
1 tbsp. Dijon mustard
1/4 cup white balsamic vinegar
3/4 cup extra virgin olive oil
Salt and black pepper, to taste
1/2 fennel bulb
2 bunches arugula, washed and stems trimmed
1 cup cherries, stems and pits removed
1/4 cup shaved Pecorino Lucano, peeled with a vegetable peeler
1/2 cup sliced almonds, roasted
For the vinaigrette: In a medium bowl, combine shallot and mustard. Add vinegar and whisk to combine. Gradually stream in olive oil, whisking continuously to emulsify. Season to taste with salt and pepper. Chill.
For the salad: Trim the top end of the fennel bulb and thinly shave, using a mandolin or knife. Place shaved fennel in an ice bath for about 5 minutes, then strain and shake dry, making sure to discard any ice. Combine fennel and arugula in a medium bowl. Drizzle with about 1/4 cup of the vinaigrette, gently tossing to coat. Season to taste with salt and pepper. Distribute dressed fennel and arugula evenly between 4 plates. Halve cherries and add to each salad. Sprinkle pecorino and almonds over each salad.