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.