Arugula Salad with Roasted Cherries and Goat Cheese [HMC]

Cherries are like Houdini; here one minute, disappeared the next. They have a short summer growing season, no more than two months, so you need to make the most of them when they show their cute, plump selves. Here, I'm playing the sweetness of the cherries off the peppery freshness of arugula, with the bite of goat cheese and balsamic vinegar providing a delightful high note. You don't have to be a Houdini to make these goodies vanish; just bring your appetite.

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Step 1

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

Substitute toasted walnuts for the almonds.

Step 5

If cherries are out of season, skip the roasting and use 1 cup of blueberries.

Step 6

A mandoline (not to be confused with a mandolin, which is a stringed musical instrument) 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.

Step 7

Store in an airtight container in the refrigerator for up to 2 days. Calories: 203 per serving.