Salad with Cherries, Goat Cheese and Pistachios

From My Carolina Kitchen

4 cups arugula

2 cups mix baby greens spinach

1/3 cup thinly sliced red onion on the vertical

1 ½ tablespoons fresh lemon juice

½ teaspoon Dijon mustard

½ teaspoon honey

¼ teaspoon kosher or sea salt

Freshly ground black pepper to taste

1 small garlic clove, minced

2 tablespoons extra-virgin olive oil

1 cup pitted and halved fresh cherries*

¼ cup crumbled goat cheese

¼ cup dry roasted pistachios

Combine the arugula, mixed salad greens and sliced onion in a large bowl and set aside.

To make the dressing combine the lemon juice, mustard, honey, salt and pepper, garlic and olive oil, in a jar with a screw top lid, and shake well until ingredients are incorporated. Drizzle dressing over the greens and toss gently to coat. Check for seasonings. Top each serving with some of the cherries, goat cheese and nuts. Serves 4.

*Cook’s note: Do not pit light colored cherries such as Rainier until the last minute. Otherwise, their edges will turn a brown. This I know from experience.

Adapted slightly from Cooking Light