This is the salad that features the Pork With Cherry Preserves And Mustard recipe that I posted right before this.
This arugula salad is full of so many great flavors and textures besides just the pork. It has little pieces of Chavrie goat cheese scattered on it as well as fresh cherry halves and my new favorite- Marcona almonds. If you can’t find Chavrie then substitute another creamy type goat cheese.
I took a plate of it to my neighbor to try and even though she was leaving to go out to dinner, she smelled it and had to take a couple of bites right then. She loved it and wanted to know when I would be posting the recipe. Everybody that has tried it has been raving about it so I know I will be making it again soon.
You could always switch it up and use chicken in place of the pork, as long as you use the same cherry preserve and mustard sauce to cook it in!
I reduced the leftover sauce down and used it in this salad dressing as well as a little bit of balsamic vinegar and a touch more mustard. I thinned the dressing with rice milk but you could use any dairy or non dairy milk substitute.
I hope you will try this salad because it is a very fun way to enjoy the lovely fresh cherries that are in stores right now.
I shared this recipe with This Chick Cooks Linky Party at This Chick Cooks, Gluten Free Wednesdays at The Gluten Free Homemaker, Real Food Wednesday at Kelly The Kitchen Kop, Full Plate Thursdays at Miz Helen’s Country Cottage, Simple Lives Thursday at A Little Bit Of Spain In Iowa, Pennywise Platter Thursday at The Nourishing Gourmet, Foodie Friday at Designs By Gollum, Fight Back Friday at Food Renegade, Finer Things Friday at The Finer Things In Life, Allergy Friendly Friday at Cybele Pascal Allergy Friendly Cuisine, Slightly Indulgent Tuesday at Simply Sugar and Gluten Free, Tasty Tuesdays at 33 Shades Of Green, Homemaker Monday at 11th Heaven’s Homemaking Haven
Arugula Salad With Pork And Cherries
This recipe should serve 4-6 people.
I am writing down amounts that should be close for the dressing. I kept adding and tasting until I got it right so I lost track of the exact measurements. Taste the dressing and adjust the ingredient amounts to suit yourself- that’s what cooking is all about anyway!
Place dressing ingredients in a bowl and stir to blend thoroughly.
5 tablespoons reserved sauce from cooking the pork
2 teaspoons balsamic vinegar
1 teaspoon whole seed mustard
2 tablespoons rice milk or any other dairy or dairy free milk substitute
To assemble the salad, place arugula greens on dinner size plates then add the other ingredients on top. Spoon a few tablespoons of dressing over everything and serve.
sliced pork (or chicken if you prefer)
Chavrie goat cheese dropped here and there on top of the salad
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