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August Salad

Ingredients

• 5 tbsp olive oil
• 1 tbsp sherry vinegar
• 1 tsp honey
• 1 tsp dijon mustard
• ½ tsp freshly grated ginger
• pinch of salt and black pepper

• 2 cups of cherries, halved and pitted
• 4 cups Arugula
• 3 ounces of sharp cheddar
• ⅓ cup pistachios, chopped

Directions

1. Preheat oven to 425 toss hald of your cherries with 1 tsp of olive oil, 1 tsp of honey, 1 tsp of freshly grated ginger.
2. Roast for 10 minutes until softened and jammy. Let cool slightly
3. Whisk together vinaigrette toss together the roasted cherries with the fresh cherries and the rest of the sald ingredients, drizzle in vinaigrette and finish with salt and pepper