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

Ingredients

•  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)

Directions

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.