Ingredients
Equipment
Method
Instructions
Toast the Almonds (Optional, 2 minutes):
- In a dry skillet over medium heat, toast almonds, shaking pan until golden and fragrant, about 2 minutes. Transfer to a plate.
Make the Vinaigrette (2 minutes):
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Set aside.
Assemble the Salad (3 minutes):
- In a large bowl, combine arugula, cherries, and prosciutto strips.
Dress & Finish (3 minutes):
- Drizzle half the vinaigrette over the salad and toss gently.
- Sprinkle goat cheese and toasted almonds on top.
- Drizzle remaining vinaigrette if desired. Serve immediately.
Nutrition
Notes
Pro Tips
- Cherry Swap: If cherries aren’t in season, substitute halved strawberries or stone fruits like apricot or peach.
- Nut Alternatives: Walnuts or pistachios work beautifully in place of almonds.
- Greens Variations: Mix in baby spinach or mâche for a milder base.
- Make-Ahead: Prep cherries and vinaigrette up to 2 hours ahead; keep prosciutto and cheese separate until just before serving to maintain texture.
- Can I use another cured meat?
Yes—thinly sliced Serrano ham or jamón ibérico are excellent prosciutto alternatives. - How do I pit cherries quickly?
Use a paper-clip or a cherry pitter tool to push the pit out from the stem end. - Is this salad gluten-free?
Yes—just double-check that your mustard and vinegar contain no hidden gluten.