Cherry Arugula Salad with Almonds and Tarragon

(recipe from WholeFoodsMarket.com)

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 lb. cherries (about 2 cups), pitted and halved, divided

2 Tbsp. chopped fresh tarragon

5 oz. baby arugula

1 1/2 cups cooked whole grains (ie: barley, farro, wheat berries, wild rice)

In a blender, combine vinegar, shallot, mustard, water, 3 Tbsp. of the almonds, and 1/4 cup of the pitted cherries.  Blend until very smooth, about 1 minute.  Stir in tarragon.

Combine arugula, cooked grains, and remaining cherries in a large bowl.  Toss with the dressing and garnish with the remaining 3 Tbsp. almonds.

(This is a lovely salad.  I altered it quite a bit:  used tarragon vinegar in place of real tarragon, used onion powder since I didn't have a shallot, only had half the amount of almonds so I didn't blend any with the dressing...  Still it turned out nice!  Big cherry flavor.  I used barley as the grain.)