- 1 pound orzo pasta
- 1/2 pound fresh cherries, pitted
- 6 tablespoons extra virgin olive oil, plus extra for drizzling
- Salt and pepper, to taste
- 6 ounces cured Spanish chorizo or salami, thinly sliced
- 1/4 cup sherry vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon minced garlic
- 5 ounces baby arugula
- 1/4 cup shaved Manchego cheese
- 3 tablespoons toasted pine nuts (optional)
In a large pot of salted, boiling water, cook orzo until al dente, according to package instructions. Drain, cool and set aside.
Preheat oven to 375° F. Toss cherries with a drizzle of oil and season with salt and pepper. Roast on a rimmed baking sheet until tender and slightly charred, 15 to 20 minutes. Set aside.
Drizzle oil in a pan over medium heat. Fry chorizo until crisp, then drain on paper towels. Set aside.
In a small bowl, combine vinegar, mustard, garlic and 6 tablespoons olive oil. Season to taste with salt and pepper. Toss dressing with orzo, roasted cherries, chorizo, arugula, Manchego and pine nuts. May be served warm or chilled.
The flavor of dark red cherries such as Lapins or Bings is better suited to this dish than that of mild Rainier cherries.
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