Arugula, cherry and goat cheese salad from The New York Times Cooking by Martha Rose Shulman

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Notes about this recipe

  • Recipe Notes

    Can substitute almonds for pistachio nuts.

  • PinchOfSalt on May 04, 2015

    Made this last night for some friends, one of whom would be perfectly happy with only meat and fried things on his plate. As fresh cherries are not in season, I used dried cherries instead. This was a tremendous hit with everyone. One lesson learned was to take care if you are purchasing shelled pistachios. The only choice at the supermarket was roasted and salted. The salt level was okay, but the packaging was opaque. The nuts were somewhat over-roasted - brown all the way through - instead of being a lovely shade of green. The salad is good enough to make a trip to the local middle-eastern market, where they have a self-serve nut and dried fruit bar, worthwhile.

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