Arugula, Golden Cherries, Marcona Almonds and Parmigiano-Reggiano
A fresh and elegant salad combining sweet cherries, peppery arugula, crunchy Marcona almonds, and shaved Parmigiano-Reggiano, dressed simply with olive oil and white wine vinegar.
4 servings
10 min
Be the first to rate this recipe
Ingredients
- •½ pound fresh cherries, pitted, or 2 cups frozen pitted cherries, thawed and drained
- •½ pound baby or wild arugula
- •2 ounces Parmigiano-Reggiano or Grana Padano cheese, thinly shaved (3/4 cup)
- •½ cup Marcona almonds, coarsely chopped
- •3 tablespoons very good extra-virgin olive oil
- •1 tablespoon white wine vinegar
- •to taste Flaky coarse sea salt and freshly ground black pepper
Cooking Instructions
- 1.
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.
10 min
