CHEF JEFF — ONE BYTE AT A TIME: Arugula-Chicken Salad

If the arugula in your garden is ready, consider this tasty chicken salad.

Arugula-Chicken Salad

1 cup pitted sweet cherries

¼ cup balsamic vinegar

¾ teaspoon salt

1 tablespoon olive oil

¼ cup lemon juice

¾ cup extra-virgin olive oil

1 teaspoon salt

½ teaspoon freshly ground black pepper

6 heaping cups of arugula

1 to 2 cooked chicken breasts, sliced

8 ounces brie cheese

8 crostini (see note)

Combine cherries, vinegar, salt and olive oil in saucepan over medium heat. Cook, stirring, until cherries soften and vinegar is syrupy and sweet. Set aside. In bowl, whisk lemon juice, olive oil, salt and pepper. Toss greens with about ¾ cup of the dressing. Divide among 4 plates. Top with slices of chicken. Drizzle some of balsamic-cherry reduction on top of salads. Spread brie on crostini, and place 2 on each salad.

Yield: Serves 4.

Note: To make crostini, brush baguette slices with olive oil and bake in 350-degree oven until light golden brown.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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