This is one of my favorite recipes from local author and restaurant owner Molly Wizenberg and it is absolutely delicious! I suggest adding some of the fresh garlic from your box to the salad dressing, and if you are in a hurry, sub in premade croutons! ~ Alice
6 ounces rustic white bread, preferably day-old
Olive oil
1/2 pound cherries, preferably Bing, halved and pitted
1/8 teaspoon pressed or crushed garlic
Balsamic vinegar
Salt
Arugula
Goat cheese
Black pepper
Preheat the oven to 400 degrees. Trim the crust from the bread, if desired, and then tear bread into rough bite-sized pieces, about 4 cups worth. Spread on baking sheet and drizzle with olive oil, then toss to coat. Bake until crispy and golden in spots, shaking the pan once, 8 to 10 minutes.
Meanwhile, put about one-third of the cherries in a small bowl, and crush lightly with a fork, so that they release juices. You don’t want to mash them completely; just smash them a bit.
When the bread is toasted, turn it into a large bowl, add garlic, and toss well. Set aside to cool for a minute. Add the cherries, both the smashed and not-smashed ones, and toss. Add 2 teaspoons balsamic vinegar and toss again. Add 1 tablespoon olive oil and a pinch of salt and toss again. Taste, adjust flavors. If you taste the bread and cherries separately, they each should taste good alone. Add 2 handfuls of arugula and toss one last time. Finish with a generous amount of goat cheese and a few grinds of pepper.