-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.