Arugula, Golden Cherries, Marcona Almonds and Parmigiano-Reggiano
['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.
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