Mary’s Beet and Goat Cheese Salad

Ingredients

• 1 large golden beet
• 1 large red beet
• 2 teaspoons olive oil
• ⅔ cup pickled sour cherries (recipe below)
• 6 cups baby arugula
• 4 ounces goat cheese, crumbled
• ⅔ cup dried sour cherries
• ¼ cup sugar
• ¾ cup water
• ¼ cup red wine vinegar
• ¼ teaspoon ground fennel or fennel pollen; see note below
• ½ cup pure cherry juice
• 2 tablespoons ruby port wine
• 1 tablespoon honey
• 3 tablespoons white wine vinegar or champagne vinegar
• ½ teaspoon Dijon mustard
• 1 garlic clove, finely chopped
• ⅓ cup olive oil
• Salt and white pepper to taste