- 1/2 pound fresh cherries, pitted, or 2 cups frozen pitted cherries, thawed and drained
- 1/2 pound baby or wild arugula
- 2 ounces Parmigiano-Reggiano or Grana Padano cheese, thinly shaved (3/4 cup)
- 1/2 cup Marcona almonds, coarsely chopped
- 3 tablespoons very good extra-virgin olive oil
- 1 tablespoon white wine vinegar
- Flaky coarse sea salt and freshly ground black pepper
- Cut the cherries in half lengthwise and place in a large serving bowl. Add the arugula, cheese and almonds. Drizzle with the oil and vinegar, crush a few generous pinches of salt over the top and season generously with pepper. Toss to combine. Taste and adjust the seasoning, if necessary.