Arugula, Golden Cherries, Marcona Almonds and Parmigiano-Reggiano

Name: Arugula, Golden Cherries, Marcona Almonds and Parmigiano-Reggiano
Yield: 4 servings
Ingredients: 1 1/2 pound fresh cherries, pitted, or 2 cups frozen pitted cherries, thawed and drained; 1 1/2 pound baby or wild arugula; 1 2 ounces Parmigiano-Reggiano or Grana Padano cheese, thinly shaved (3/4 cup); 1 1/2 cup Marcona almonds, coarsely chopped; 1 3 tablespoons very good extra-virgin olive oil; 1 1 tablespoon white wine vinegar; 1 Flaky coarse sea salt and freshly ground black pepper

From the kitchen of Carly

Peppery arugula meets sweet halved cherries, buttery Marcona almonds, and shaved Parmigiano-Reggiano in a bright, crunchy salad. A simple vinaigrette brings everything together with minimal fuss. Light enough for lunch, elegant enough for dinner.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 pound fresh cherries, pitted, or 2 cups frozen pitted cherries, thawed and drained
11/2 pound baby or wild arugula
12 ounces Parmigiano-Reggiano or Grana Padano cheese, thinly shaved (3/4 cup)
11/2 cup Marcona almonds, coarsely chopped
13 tablespoons very good extra-virgin olive oil
11 tablespoon white wine vinegar
1Flaky coarse sea salt and freshly ground black pepper

Instructions

Cut the cherries in half lengthwise and place in a large serving bowl. Add the arugula, cheese and almonds. Drizzle with the oil and vinegar, crush a few generous pinches of salt over the top and season generously with pepper. Toss to combine. Taste and adjust the seasoning, if necessary.