Salad with Cherries, Goat Cheese and Pecans

The cherries in this salad offer a nice balance to the peppery greens and tanginess of the cheese.


serves 4 ( 5 points +)

• 4 c. arugula
• 2 c. baby spinach
• ⅓ c. sliced red onion
• 1-½ T. fresh lemon juice
• ½ tsp. Dijon mustard
• ½ tsp. honey
• ¼ tsp. salt
• ¼ tsp. pepper
• 1 garlic clove, minced
• 2 T. olive oil
• 1 c. pitted halved Bing cherries
• 1 oz. ( about ¼ c.) crumbled goat cheese
• ¼ c. chopped pecans

Combine arugula, spinach and onion in a large bowl. Combine lemon juice with the next 6 ingredients ( through olive oil). Drizzle over salad.
Divide salad evenly on each of 4 plates. Top each salad with ¼ c. cherries, 1 T. cheese and 1 T. pecans

adapted from "Cooking Light"