Summertime Salad: Arugula with a Fresh Berry Dressing
I originally found this salad recipe in the August 2007 issue of Better Home and Gardens.
Servings: 4
Ingredients
- 1 cup strawberries hulled and halved
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. canola oil 1 tsp. honey
- Dash of salt
- 2 Tbsp. chopped pistachio nuts
- 1 4- oz. log goat cheese chévre
- 4 cups arugula leaves
- 3/4 cup blackberries blueberries, and/or raspberries
- 1/4 cup thin strips of shaved jicama optional
Instructions
- Berry Dressing:
- In a blender, combine 3/4 cup strawberries, vinegar, oil, honey and salt.
- Cover; blend until smooth.
- Set dressing aside.
- Place arugula and remaining strawberries in a salad bowl or serving dish.
- Spread chopped pistachio nuts on a piece of waxed paper.
- Roll the goat cheese in the chopped nuts until well coated. I put the cheese in the freezer for about 5-10 minutes to get it good and cold, which made it a easy to roll in the chopped nuts.
- Slice goat cheese crosswise into 8 slices..
- Add blackberries, raspberries, cheese slices and jicama across the top of the salad.
- Drizzle berry dressing over the salad.
Notes
You can peel the jimaca into thin slices/shards with a vegetable peeler. I’d never eaten or bought jicama prior to this. I found it at Harry’s Farmers Market, here where I live. I’m not sure if regular grocery stores carry it or not. You don’t have to add it to the recipe, but I think it adds a nice touch.Taste pretty good, too.