© 2014 mathewguiver

Arugula, spinach, and micro kale salad with a homemade cherry vinaigrette

When summer rolls arounds I’m all about putting fresh fruit in my green salads. Don’t get me wrong, I love a good ceaser salad year round, but when it’s really not there’s something about a cold bed of greens topped with fresh fruit, and a sweet vinaigrette that hits the spot!

After a warm afternoon at Dolores Park last weekend, I made these salads for dinner. I went with arugula, spinach, and micro kale for our greens, then added fresh grapes, and a vinaigrette made from whole cherries. As the pictures suggest, these salads were incredible! And super refreshing after a hot afternoon outdoors.

Since I had fresh cherries I put a few out with a sliced baguette and a few soft cheeses. Check out a picture of the spread below. Pretty gorg, right?

Vinaigrette ingredients:

1/2 cup fresh cherries, seeds and stems removed
3 Tbsp agave
3 Tbsp plum vinegar
1 Tbsp lemon juice
4 Tbsp sesame oil
Kosher salt
Black pepper

Directions:

1. Always start by rinsing off your fruit, then letting it air dry.

2. You should also clean and spin your greens.

I actually tried a brand new ingredient with these salads: micro kale. Here’s a picture of the packaging, purchased at my local Whole Foods.

3. To make the vinaigrette, combine a small handful of pitted cherries with the rest of the ingredients listed above (except sesame oil) and pulse in a blender.

4. Pour into a bowl then gradually add oil while whisking. Season to taste.

5. Layer your greens, then top with walnuts, onions, halved grapes, and a drizzle of your cherry vinaigrette.

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