Cherry, Cheddar, Arugula Salad with Ginger Vinaigrette

Ingredients

• 2 cups cherries, halved and pitted (use half for roasting, half fresh)
• 4 cups arugula
• 3 oz sharp cheddar
• 1/3 cup pistachios, chopped
• 1 teaspoon olive oil (for roasted cherries)
• 1 teaspoon honey (for roasted cherries)
• 1 teaspoon freshly grated ginger (for roasted cherries)
• 3 tablespoons olive oil (for vinaigrette)
• 1 tablespoon sherry vinegar (for vinaigrette)
• 1 teaspoon honey (for vinaigrette)
• 1 teaspoon Dijon mustard (for vinaigrette)
• 1/2 teaspoon freshly grated ginger (for vinaigrette)
• Pinch of salt (for vinaigrette)
• Black pepper (for vinaigrette)
• Flaky salt (for finishing)
• Black pepper (for finishing)

Steps

1. 1.Preheat oven to 425°F.
2. 2.Toss half of the cherries with 1 teaspoon olive oil, 1 teaspoon honey, and 1 teaspoon grated ginger. Roast for 10 minutes, until softened and jammy. Let cool slightly.
3. 3.Whisk together 3 tablespoons olive oil, 1 tablespoon sherry vinegar, 1 teaspoon honey, 1 teaspoon Dijon mustard, 1/2 teaspoon freshly grated ginger, a pinch of salt, and black pepper for the vinaigrette.
4. 4.Toss the arugula with the roasted cherries, fresh cherries, shaved cheddar, and chopped pistachios.
5. 5.Drizzle with the ginger vinaigrette and finish with flaky salt and black pepper.