This salad works well as a topping or side for pork chops, grilled or roasted chicken, or a side dish with meat. If you want to make it more of a stand alone salad, add greens like escarole, watercress, frisée, shreds of Little Gem lettuce or the inner leaves of a butter lettuce or microgreens to the mix.
1 bunch arugula, large stems removed, cleaned and dried
2 cups fresh cherries (crisp, sweet, with good acid, such as Brooks, Bing, Ferrovia, Ranier), pitted and halved
1/2 heaping cup almonds or pistachios, roasted, coarsely chopped
Salt and pepper to taste
1/2 cup Cherry Vinaigrette, or as needed
Put arugula into a bowl and drizzle with just enough dressing to coat. Toss gently to spread the dressing. Taste to see if enough dressing has been used and adjust as needed. Add the cherries and half the almonds to the bowl and gently toss to combine. Place equal amounts on four plates, being sure to evenly distribute the cherries and nuts from the bottom of the bowl. Scatter the remaining nuts over the salads and season with a very little salt and some pepper.
YIELD: Serves 4