Cherry-Arugula Salad With Almonds & Tarragon

 Cherries and almonds are a classic pair and make a delicious salad combination with tart arugula and fragrant tarragon.


  •  2 1/2 tbsp balsamic vinegar
  • 1 small shallot, chopped
  • 1 1/2 tsp Dijon mustard
  • 1 tbsp water
  • 6 tbsp slivered almonds, divided
  • 1/2 pound cherries (about 2 cups), pitted and halved, divided
  • 2 tbsp chopped fresh tarragon
  • 5 oz baby arugula
  • 1 1/2 cups cooked whole grains (e.g. barley, farro, wheat berries, wild rice, or even quinoa)


  1. In a blender, combine vinegar, shallot, mustard, water, 3 tbsp of the almonds and 1/4 cup of the pitted cherries.
  2. Blend until very smooth, about 1 minute. Stir in tarragon.
  3. Combine arugula, cooked grains and remaining cherries in a large bowl.
  4. Toss with the dressing and garnish with the remaining 3 tbsp almonds.

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