A light and refreshing salad was served alongside pot pies we made during a 4 hour full participation baking class at Zingerman’s Bakehouse. It was perfect with the peppery arugula, Vermont cheddar, Granny Smith apples and dressed in a light cider vinegar/extra virgin olive oil dressing. They called it their “Fall On Me” Salad”!
When I made this fresh salad at home I added dried cherries, toasted walnuts and edible flowers.
Arugula, Cheddar and Cherry Salad With a Light Dressing, Adapted
- arugula or any greens of your choice
- apples of your choice, sliced thin or I prefer dried cherries
- toasted walnuts, chopped (I added)
- 6 tbsp. apple cider vinegar
- 3/4 cup extra virgin olive oil (use a good quality brand)
- salt and pepper to taste
- Vermont Cabot Creamery Cheddar, or a good cheddar, shredded
- edible flowers for garnish (I added)
Add the vinegar to a bowl and gradually add the oil while constantly stirring. Pour in the amount of dressing you might need in a salad bowl, add the arugula, fruit and walnuts; toss. Season to taste with salt and pepper. Top the salad with the shredded cheddar and edible flowers.
Serve immediately as the dressing will not keep too far in advance and will result in wilted greens.
http://cookingwithauntjuju.com/2018/05/09/arugula-cheddar-…a-light-dressing/
I added toasted walnuts and used dried cherries instead of sliced apples…
Fresh and tasty, love it!!
Thanks – fresh is always the best!
Looks fresh and full of summer.
Thanks – I love this time of year 🙂
Such a beautiful spring salad. I’m partial to Cabot’s cheddar since my days in Vermont, and more so, the combination of it with apples. Definitely my kind of salad. 🙂
Thanks Ronit – I love Cabot’s cheddar with apples as an appetizer/snack. But for this salad I preferred the sweet dried cherries 🙂
A great option too. I would have them both! 🙂
Looks too tasty
Thanks – it was a great salad!
I think the combination of sliced apples and dried cherries would have been good too.
Thanks – the first salad I added both the apples and cherries. I prefer the dried cherries in this salad (actually I did not have any apples when I made it again).
Like the combination of flavors and textures in the salad. Sounds like a nice accompaniment to the pot pies.
Thanks Karen – I have been making the salad a lot as I really like how simple but flavorful it is!
Looks lovely, and I know I would enjoy diving into this and eating it. I wouldn’t even notice that it also is healthy, the flavors seem so awesome! Thanks for sharing at Fiesta Friday!
Thanks Diann – I have been enjoying this salad all week and really like the combination of flavors. Great side to serve alongside grilled fish/meat.
Wow, what a beautiful appetizing salad, Judy! We are about 40 minutes from the Cabot creamery but I’ve never been there. I love Cabot cheese though!
Thanks Mary – I love the cheese as it is so creamy and just melts in your mouth. You should make a trip over to the creamery – lucky you!
I am going to do that in the near future, Judy. Happy Spring to you!
Those edible flowers add a nice pop of colour to the salad. The salad looks lovely! I really need to sign up for cooking classes again.
Thanks Rini – they really do! I enjoy my cooking classes as I always learn something new!
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