Directions for: Arugula Salad with Cherry Jalapeno Poppers and Cherry Vinaigrette
Ingredients
Pickled Cherriescup (175 mL) red wine vinegar
cup (175 mL) water
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 Fillingcup (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 Tempuracup (125 mL) all-purpose flour
2 Tbsp (20 mL) cornstarch
tsp (2 mL) baking powder
tsp (2 mL) salt
cup (125 mL) club soda
vegetable oil for deep frying
Shallot, Bacon and Cherry Vina4 slices applewood bacon, finely diced
2 shallots, finely diced
cup (60 mL) cherry juice
2 Tbsp (30 mL) pickling liquid from pickled cherries
cup (125 mL) extra virgin olive oil
salt and pepper
Salad1 cup (250 mL) goat yogurt seasoned to taste with salt and pepper
4 cup (1 L) arugula
cup (125 mL) freshly pitted whole cherries
cup (125 mL) pickled cherries
Directions
Pickled Cherries1. 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 Filling1. 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 Tempura1. 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 Vina1. 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.
Salad1. 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: Moderate, Saute, Appetizer, Fry, Salad, North American, Eggs/Dairy, Fruit