I grow my own arugula and this recipe came about as a way to use slightly older than "baby" leaves that had really developed the peppery taste. The sweetness of the vinaigrette and cherries compliments the intense taste of the arugula. If you are using balsamic that is on the acidic side, add a healthy pinch of sugar to the dressing but if you are using a quality balsamic, omit the sugar. The step of "pickling" the shallots in the vinaigrette is key to taming the sometimes overbearing flavor of shallots and ensuring they meld well with the salad rather than take over.

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