MAKES 4 SERVINGS • PREP TIME: 10 minutes • COOK TIME: 5 minutes
Cherries have a short summer growing season, so you’ll want to make the most of them when they show their cute, plump selves. Here the sweetness of the roasted cherries, the peppery freshness of arugula and the bite of goat cheese with a high note of balsamic vinegar is especially delicious.
12 cherries, pitted and halved
1 teaspoon extra-virgin olive oil
Pinch of sea salt
4 cups tightly packed baby arugula
1 cup thinly sliced fennel
2 tablespoons chopped fresh parsley
6 tablespoons Meyer Lemon Balsamic Vinaigrette
1/4 cup sliced almonds, toasted
1/4 cup goat cheese (optional)
Small handful of blueberries (optional)
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a bowl, toss the cherries with the olive oil and salt. Place the cherry halves cut side down on the prepared baking sheet and roast for 5 to 6 minutes, until they just begin to soften.
Put the arugula, fennel, warm cherries, and parsley in a large bowl and toss gently to combine. Drizzle the vinaigrette over the top and toss again. Scatter the almonds and goat cheese over, and serve.
VARIATIONS: Substitute toasted walnuts for the almonds. If cherries are out of season, skip the roasting and use 1 cup of Blueberries.
COOK’S NOTE: A mandoline is a handy kitchen tool that allows you to slice vegetables to a uniform thickness; it’s perfect for the fennel in this recipe, which needs to be sliced very thinly. There are many inexpensive models available at kitchen stores and online.
STORAGE: Store in an airtight container in the refrigerator for up to 2 days.
Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.