Top | Salads: Beyond the Bowl

Arugula, Golden Cherries, Marcona Almonds and Parmigiano-Reggiano

(recipe, Mindy Fox)

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Though inspired by golden cherries from the farmers' market, this pretty salad can be made with any sort of fresh or frozen cherry. Marcona almonds hail from Spain; their toasty, slightly sweet and salty flavor is a great match to the fruit. Toasted whole almonds and a few pinches of sea salt can be substituted.


  1. ½ lb. fresh cherries, pitted, or 2 cups frozen pitted cherries, thawed and drained
  2. ½ lb. baby or wild arugula
  3. 2 oz. Parmigiano-Reggiano or Gran Padano cheese, thinly shaved (¾ cup)
  4. ½ cup Marcona almonds, coarsely chopped
  5. 3 Tbsp. very good extra-virgin olive oil
  6. 1 Tbsp. white-wine vinegar
  7. Flaky coarse sea salt and freshly ground black pepper


  1. Cut the cherries in half lengthwise and place in a large serving bowl. Add the arugula, cheese, and almonds. Drizzle with oil and vinegar, crush a few generous pinches of salt over the top, and season generously with pepper. Taste and adjust the seasoning, if necessary.