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 for the fruit. Toasted whole almonds and a few extra pinches of sea salt can be substituted.

Ingredients

　　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.

　　From Salads: Beyond the Bowl: Extraordinary Recipes for Everyday Eating by Mindy Fox. Text © 2012 by Mindy Fox; photographs © 2012 by Ellen Silverman. Published in 2012 by Kyle Books.