This salad perfectly captures the cool nights of early summer on the patio: a backdrop of nutty, green arugula, brightened by cherry tomatoes and highlights of white goat cheese and chicken, the whole embraced by a refreshing, tart cherry dressing. Bring more light to the table by serving the ruby red dressing in a glass serving vessel or bottle.

Dressing:
1	clove garlic	1
1 tsp	coarse salt	5 mL
1/4 cup	juice reserved from cherries	50 mL
2 tbsp	aged balsamic vinegar	30 mL
1/4 cup	minced shallots	50 mL
1/4 cup	Ontario Chilled and Pitted Cherries, thawed	50 mL
1/2 cup	extra virgin olive oil	125 mL
6 cups	arugula or watercress	1.5 L
2 cups	chopped cooked chicken	500 mL
4 oz	goat cheese, crumbled	125 g

Using a mortar and pestle, mash together garlic and salt to make a paste.

Transfer paste to a bowl. Whisk in juice, vinegar, shallots and cherries. Add oil in a slow, steady stream, whisking constantly until smooth.

Divide arugula, chicken and goat cheese over four salad plates. Drizzle with dressing.

Makes 4 servings.

Tip: Transfer any unused dressing to a jar with a tight-fitting lid. Keep refrigerated for up to 3 days and shake well before using.