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Directions for: Arugula Salad with Cherry Jalapeno Poppers and Cherry Vinaigrette

Ingredients

Pickled Cherries

¾ cup (175 mL) red wine vinegar

¾ cup (175 mL) water

¼ cup (60 mL) granulated sugar

1 Tbsp (15 mL) orange zest

1 tsp (5 mL) black peppercorns

1 tsp (5 mL) coriander seeds

2 bay leaves

1 cinnamon stick

2 cup (500 mL) whole pitted cherries

Cherry-Jalapeno Popper Filling

½ cup (125 mL) room temperature goat cheese

1 Tbsp + 1 teaspoon milk (20 mL)

1 Tbsp (15 mL) minced pickled jalapeno

salt and pepper

12 large pitted whole cherries

Cherry-Jalapeno Popper Tempura

½ cup (125 mL) all-purpose flour

2 Tbsp (20 mL) cornstarch

½ tsp (2 mL) baking powder

½ tsp (2 mL) salt

½ cup (125 mL) club soda

vegetable oil for deep frying

Shallot, Bacon and Cherry Vina

4 slices applewood bacon, finely diced

2 shallots, finely diced

¼ cup (60 mL) cherry juice

2 Tbsp (30 mL) pickling liquid from pickled cherries

½ cup (125 mL) extra virgin olive oil

salt and pepper

Salad

1 cup (250 mL) goat yogurt seasoned to taste with salt and pepper

4 cup (1 L) arugula

½ cup (125 mL) freshly pitted whole cherries

½ cup (125 mL) pickled cherries

Directions

Pickled Cherries

1. In a medium saucepan set over medium-high heat, combine the first 8 ingredients and bring to boil, then reduce temperature to medium and simmer until sugar has dissolved, about 5 minutes.

2. Strain pickling mixture into a bowl, discard pickling ingredients, return liquid to saucepan and add cherries. Cook until cherries are tender, about 30 minutes, then ladle into a sterilized 2-cup Mason jar, top with snap lid and retaining ring, and refrigerate until ready to use.

Cherry-Jalapeno Popper Filling

1. Whisk together goat cheese, milk and pickled jalapeno, season to taste with salt and pepper, spoon into a piping bag, and stuff cherries; do not over fill. Set aside.

Cherry-Jalapeno Popper Tempura

1. Whisk together flour, corn starch, baking powder and salt, then whisk in soda to form a batter.

2. Set a small, deep saucepan over medium-high heat, add oil to a 3-inch depth, and heat to 375 degrees Fahrenheit (190 degrees Celsius).

3. Working in batches, dip stuffed cherries in batter and deep fry in oil until golden, about 4 minutes, then transfer to paper towelling.

Shallot, Bacon and Cherry Vina

1. In a small skillet set over medium heat, add bacon and shallots and cook until bacon is crisp and shallots are golden, about 5 minutes, then add cherry juice and reduce by half.

2. Whisk in picking liquid and oil, season to taste with salt and pepper.

Salad

1. To Plate: Smear yogurt on each of 4 plates. Toss together arugula, fresh and pickled cherries, dress lightly with warm bacon-shallot dressing, and mount on top of yogurt.

2. Place 3 cherry-jalapeno poppers on top of each salad and serve immediately.

See more: Fruit, North American, Appetizer, Eggs/Dairy, Salad, Sauté, Fry, Moderate