Arugula, Cherry, And Goat Cheese Salad

• 8 cups Arugula
• 4 ounces Fresh Goat Cheese
• 4 tablespoons Dried Cherries
• 1/2 - 3/4 of an English Cucumber thinly sliced
• 1 Large or 2 Small Thinly Sliced Shallots
• 4 tablespoons Roasted Sunflower Seeds
• 1/4 cup Balsamic Vinegar
• 3/4 cup Olive Oil
• 1 pinch Sugar (optional)
• 2 scant tablespoons Cherry Preserves or other dark fruit preserves
• Kosher Salt and Freshly Ground Black Pepper to taste

1. Mix preserves, balsamic vinegar, dried cherries, salt & pepper, and sugar (if using) in a microwave safe dish and microwave for 30 seconds to 1 minute or until preserves melt. Stir to emulsify then set aside at room temperature to cool.
2. Once vinegar mixture is cool, whisk in olive oil or better yet, combine the two in a container with a tight fitting lid and shake vigorously until combined.
3. Once vinaigrette is made, stir in sliced shallots and allow to sit in the refrigerator for a couple of hours or make dressing the day before to allow shallots to "pickle" and cherries to soften.
4. Fish cherries and shallots from vinaigrette and combine with arugula, cucumber, and sunflower seeds in a bowl. Toss salad with enough of the vinaigrette to adequately dress and check for seasoning. Season with salt and pepper if needed.
5. Crumble goat cheese on top of salad and serve.

arugula, goat cheese, dried cherries, cucumber, shallots, sunflower seeds, balsamic vinegar, olive oil, sugar, cherry preserves, salt

Taken from food52.com/recipes/1685-arugula-cherry-and-goat-cheese-salad (may not work)