Cherry-Arugula Salad With Almonds And Tarragon
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 1/2 tablespoon balsamic vinegar
  • 1 small shallot, chopped
  • 1 1/2 teaspoon dijon mustard
  • 6 tablespoon slivered almonds, divided
  • 1/2 pound cherries (about 2 cups), pitted and halved, divided
  • 2 tablespoon chopped fresh tarragon
  • 5 ounce baby arugula
  • 1 1/2 cup cooked whole grains (e.g. barley, farro, wheat berries, wild rice)
Directions
  1. In a blender, combine vinegar, shallot, mustard, 1 tablespoon water, 3 tablespoons of the almonds and 1/4 cup of the pitted cherries. Blend until very smooth, about 1 minute. Stir in tarragon.
  2. Combine arugula, cooked grains and remaining cherries in a large bowl. Toss with the dressing and garnish with the remaining 3 tablespoons almonds.