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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Cherries and almonds are a classic pair and make a delicious salad combination with tart arugula and fragrant tarragon. Ingredients:
2 1/2 tablespoons balsamic vinegar |
1 small shallot, chopped |
1 1/2 teaspoons dijon mustard |
1 tablespoon water |
6 tablespoons slivered almonds, divided |
1/2 pound cherries (about 2 cups), pitted and halved, divided |
2 tablespoons chopped fresh tarragon |
5 ounces baby arugula |
1 1/2 cups cooked whole grains (e.g. barley, farro, wheat berries, wild rice) |
Directions:
1. In a blender, combine vinegar, shallot, mustard, 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.
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