1/4 cup dried cherries (reconstituted in 1/4 cup red wine vinegar for 30 minutes)
2 tablespoons balsamic vinegar
1 teaspoon sherry vinegar
1/2 cup extra-virgin olive oil
Kosher salt and freshly cracked black pepper
5 oz of baby arugula
10–12 pitted, halved Colorado cherries
4 oz of Colorado Haystack Goat Cheese, crumbled
1/4 C chopped candied pecans
Drain the cherries and roughly chop. Whisk together the vinegar (including the red wine vinegar from the cherries) and cherries while slowly drizzling in the olive oil so it lightly emulsifies. Season with salt and pepper. Set aside until ready to use.
Layer all ingredients on top of the arugula, drizzle with the Cherry Vinaigrette and lightly toss.