When I first started working on my second cookbook, In Season, I knew I would have to include a salad chapter since the book was celebrating fresh, seasonal ingredients. And what better way to highlight lots of fresh produce than a salad?
But there was one problem. I wasn't much of a fan of salads. Sure, I loved a nice crispy, cool wedge drowned in Bleu Cheese dressing and accompanying a grilled steak. And I did love a good homemade Caesar Salad - but that recipe was already in my first cookbook.
So I started thinking - well if I were going to make the perfect salad, what would it have on it? And I realized that the things that I do love to eat like nuts, cheese, and berries actually were perfect in salads!
And so, the salad chapter in In Season ultimately ended up being my favorite chapter to create. And this salad is one of the standouts from the cookbook that I've made over and over again.
Avocado, Goat Cheese, and Pecan Arugula Salad with Cherry Dressing
In a small bowl, whisk the jam and vinegar, then slowly add the oil, whisking until the dressing emulsifies. Season with salt pepper.
In a large salad bowl, toss the arugula with enough of the dressing to evenly coat the greens. Divide between the plates. Top with the avocados, cherries, pecans, and goat cheese. Season with pepper.
Serve with the remaining dressing on the side.
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