2 cups Oregon Cherry Growers Rainier Cherries, stems removed, quartered
2 cups Oregon Cherry Growers Pink Blush Cherries, stems removed, quartered
16 ounces Arugula
1/2 cup Almonds, roasted, chopped
1 cup Oregon Cherry Growers Rainier Cherries, stems removed, minced
3 teaspoons White Balsamic Vinegar
6 tablespoons Olive Oil
1/4 teaspoon Salt
To make the salad:
Combine cherries, arugula, and almonds in a large bowl. Drizzle with the vinaigrette; toss to coat. Divide among serving plates.
To make the vinaigrette:
Combine cherries and white balsamic vinegar in a blender; pulse on high speed for 3 minutes. Slowly add olive oil; pulse until emulsified. Season with salt.