-Leaving the rubber band on, cut 2 bunches of arugula into 3rds, discarding the last 1-3 inches of stem.
-Gently wash and spin dry.
-Toast ¼ cup pistachios or almonds and then chop when cool.
-Finely chop 1 tsp fresh dill.
-Halve and pit 16 Rainer Cherries.
-Combine the arugula, cherries, half the nuts and the dill in a large bowl.
-Whisk together the following:
1 TBS sherry vinegar
1 tsp Balsamic vinegar
3 TBS extra virgin olive oil
Salt and pepper to taste
-Gently toss with the salad.
-Arrange on a platter, sprinkle 2 ounces crumbled chevre goat cheese and remaining nuts over the top and serve.