ARUGULA & SPINACH SALAD WITH CHERRY VINAIGRETTE

Arugula & Spinach Salad with Cherry Vinaigrette image

Provided by Stefanie Bouchard

Time 10m

Number Of Ingredients 12

FOR THE CHERRY VINAIGRETTE:
3-4 Tbsp cherry preserves (i use bonne maman)
2-3 Tbsp extra virgin olive oil
1-2 Tbsp white wine vinegar
to taste pepper and kosher salt (i usually end up with about 1 tsp of salt)
FOR THE SALAD:
4-5 c baby arugula
3-4 c baby spinach
2 c cooked chicken cut into 1 1/2 inch cubes
1/8 c pine nuts (you can toast in a dry pan if you wish)
3 Tbsp dried cherries
1/3-1/2 c shaved parmesan/fontina cheese (i'm obsessed with sartori tuscan reserve blend)

Steps:

1. Put all ingredients for the cherry vinaigrette into a medium bowl and whisk until well blended. Pour into a decorative bowl and set aside. All components of this vinaigrette are flexible! Add more cherry preserves if you like, or more vinegar if that floats your boat!
2. Tear the spinach and arugula into rough pieces and arrange on a large tray. Sprinkle your pine nuts, dried cherries, and cheese shavings over the top of the greens.
3. Arrange the chicken down the center of the salad. Serve with the vinaigrette on the side, and a small bowl of extra cheese shavings if you're that type of person (I am!! LOL!!).