1/2cuphalved and pitted cherries preferably Rainier
1/4 cupdiced red onion
1/4cup fresh lemon juice
3 tbspsminced basil
1/4 cup extra virgin olive oil
salt and pepper to preference
2tsp herbes de Provence (or similar spice mix)
2tspnutritional yeast optional
Preheat oven to 400. Add water and leeks cut side-down and to an oven-safe skillet. Cover and simmer gently on stovetop for 3-6 minutes, or until leeks are tender. Flip leeks over, drizzle with olive oil and salt, then place in oven for about 20 minutes. Leeks should be golden-brown.
Combine leeks, arugula, cherries, and red onion in a large bowl. Whisk vinaigrette ingredients together in a small bowl until thoroughly combined, then drizzle over arugula mixture. Toss well and enjoy.
* Dark sweet cherries like Bing or Lapins will also work well in this recipe. * Be sure to clean your leeks before roasting. Rinse between layers to ensure a thorough removal of dirt and grime.