Arugula-Chicken Salad

• For the balsamic-cherry reduction:
• 1 C pitted sweet cherries
• 1/4 C balsamic vinegar
• 3/4 t salt
• 1 T olive oil
• For the dressing:
• 1/4 C lemon juice
• 3/4 C extra virgin olive oil
• 1 t salt
• 1/2 t freshly ground black pepper
• For the salad:
• 6 heaping C of arugula
• 1 1/2 - 2 C cooked chicken breasts, sliced
• About 8 oz. brie cheese
• 8 crostini
• (to make crostini, brush baguette slices with olive oil and bake in a 350 degree oven until light golden brown, about 10 minutes.

1. 1. Combine cherries, balsamic vinegar, salt and olive oil in a large saucepan over medium heat.
2. Cook, stirring, for about 10 minutes, until the cherries are softened and vinegar is syrupy and sweet. Set aside.
3. 2. In a large bowl, whisk the lemon juice, olive oil, salt and pepper.
4. Toss the salad greens with about 3/4 C of the dressing. (reserve the rest to pass at the table.)
5. 3. Divide the dressed arugula among four plates.
6. Top with slices of chicken.
7. Drizzle some of the balsamic-cherry reduction on top of each salad.
8. Spread brie on crostini, place 2 crostini on each salad, and serve.

balsamiccherry, sweet cherries, balsamic vinegar, salt, olive oil, lemon juice, extra virgin olive oil, salt, ground black pepper, salad, arugula, chicken breasts, brie cheese, crostini, olive oil

Taken from www.epicurious.com/recipes/member/views/arugula-chicken-salad-50094960 (may not work)