Recipes for health: arugula, cherry and goat-cheese salad

Fresh cherries, especially the ubiquitous Bing variety, as well as hard country and nutrients that are present in many red, purple and blue fruits and vegetables are very high in anthocyanins early black, which are sold at many farmers markets, reducing the inflammatory response. It is always a good idea to leave, because this is the only time of the year when we locally can get grown cherries at this time of the year, dominate our fruit purchases cherries. And this Phytonutrient-rich fruit starts loosing its antioxidant potential as soon as it is recorded, reported recently released Robinson in the Jo "Eating on the wild side". The freshest are on your local farmer's market, and should be subject to you on those that are biologically grown, American cherries are high doses of different types of pesticides are catch up.

Arugula, cherry and goat-cheese salad

This has been inspired by a court as "Cherries and goat cheese" menu at Westside Tavern in Los Angeles charged. I don't know why they rocket fat too, as the Court proved a very pleasant salad Bill does not.

1 6-Ounce bag baby Arugula

16 Cherries, halved and pitted

Barely 1/4 cup pistachios or almonds (about 1 ounce), lightly toasted and chopped

1 Tablespoon chopped fresh tarragon

1 Tbsp sherry vinegar

1 Tsp balsamic vinegar

Salt and freshly ground pepper

3 Tablespoons extra virgin olive oil

2 Ounces goat cheese, crumble

1. Combine the arugula, give half of the nuts, cherries and tarragon in a large bowl.

2. Whisk the vinegar, salt and pepper and olive oil. Toss with the salad. Arrange on a plate, sprinkle the goat cheese and remaining pistachios over the top, and serve.

Yield: 4 servings.

Preparation ahead: You can the salad and the dressing prepared a few hours ahead, but not serve until shortly before the toss.

Nutrition information per serving: 212 calories; 18 Grams of fat; 5 Grams saturated fat; 2 Grams polyunsaturated fat; 10 Grams of monounsaturated fatty acids; 11 Milligrams cholesterol; 9 Grams carbohydrates; 2 Grams of fiber; 87 mg sodium (salt to taste by not included); 6 Grams of protein

Martha Rose Shulman is the author of "the very best of recipes for the health."

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