Cherry Salad with Mac and Cheese Croquettes

Instructions

Macaroni and Cheese:

1. Cook macaroni according to package directions until al dente; drain and rinse in cold water.
2. Meanwhile, melt butter in a Dutch oven over medium-low heat. Whisk in flour until light brown. Gradually whisk in the milk, mustard, pepper, salt and cayenne pepper. Bring to a boil; cook and whisk for 2 minutes or until thickened.
3. Reduce heat to low. Gradually whisk in cheddar and swiss until melted. Remove from the heat. Stir in macaroni.
4. Spoon mac and cheese into a greased 13 x 9-inch baking dish. Cool. Cover and refrigerate for at least 4 hours.
5. Shape macaroni mixture into 1 1/2-inch balls. Place balls on a parchment-lined rimmed baking sheet. Cover and refrigerate for 30 minutes.
6. Place flour into a large, shallow bowl. Lightly beat eggs in a separate large, shallow bowl. Place bread crumbs into another large, shallow bowl. Coat balls in flour. Dip balls into eggs; then coat with bread crumbs, shaking off any extra coating between steps. Place balls on the same pan.
7. Heat air fryer to 400°F. Spray the basket with cooking spray.
8. Lightly spritz croquettes with cooking spray just before placing into air fryer basket. Arrange croquettes in a single layer in the basket.
9. Set timer for 5-7 minutes. Fry croquettes, removing basket at 3 minutes; gently shake. Cook for 2-4 minutes longer or until light golden brown. Repeat steps with remaining croquettes. Keep warm.

Arugula Salad:

1. Bring sherry vinegar and sugar to a boil in a large saucepan over medium-high heat, stirring constantly. Reduce heat to medium. Add red onion and dried cherries. Simmer, uncovered, for 2-3 minutes, stirring frequently. Remove from the heat. Cool for 30 minutes.
2. Carefully pour vinegar mixture through a fine mesh strainer into a bowl. Set aside solids and 1/4 cup vinegar mixture.
3. Whisk the reserved vinegar mixture, shallot, Dijon mustard and garlic in a bowl. Slowly whisk in olive oil. Season with salt and pepper to taste.
4. Toss arugula with vinaigrette in a large bowl. Divide arugula onto serving plates. Top with the croquettes, reserved red onion and dried cherries. Sprinkle with swiss.