This last weekend in San Francisco was perfection. The weather couldn’t have been any nicer. When the weekend rolls around each week, I am always excited to have extra time to cook and be creative in the kitchen. Going to farmers markets and finding the freshest ingredients just makes me happy.
This last weekend- I created a perfect summer salad, so I thought I would share.
There is something about the combination of fresh cherries, sweet corn, peppery arugula, salty goat cheese and a balsamic vinaigrette that just goes well together.
Cherry, Corn, Arugula and warm Goat Cheese Salad
Fresh cherries- pitted
Cut pieces of goat cheese (I use a log kind) and coat each piece with breadcrumbs.
Bake (around 350 degrees) in the oven for about 10 minutes.
Mix olive oil, balsamic vinegar, salt and pepper and Dijon mustard together to make simple vinaigrette. Toss with arugula, corn, and cherries. Place baked goat cheese on top.