Arugula Whole Grain Salad

2 1/2 tablespoons balsamic vinegar
1 small shallot, chopped
1 1/2 teaspoons Dijon mustard
1 tablespoon water
6 tablespoons slivered almonds, divided
2 cups split cherries or black seedless grapes
2 tablespoons chopped fresh tarragon
5 ounces baby arugula
1 1/2 cups cooked whole grains (e.g. barley, farro, or wheat berries)

Dressing: Combine vinegar, shallot, mustard, water, and 3 tablespoons of the almonds. Emulsify. Stir in tarragon.

Combine arugula, cooked grains and fruit in a large bowl. Toss with the dressing and garnish with the remaining 3 tablespoons almonds.

Adapted from the Cherry Arugula Salad recipe from Whole Foods