Fregula Sarda Salad with Tart Cherries and Smoked Trout - Choose CherriesChoose Cherries

Ingredients

• 2 tablespoons white wine or champagne vinegar
• 2 tablespoons dried Montmorency tart cherries
• 2 tablespoons sherry vinegar
• 1 shallot, minced
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1/4 teaspoon each salt and freshly ground black pepper
• 1/2 cup olive oil (extra virgin or a combination of extra virgin and light or grapeseed oil for a lighter flavor)
• 16 ounces fregula sarda, cooked according to package directions
• 1 bulb fennel, cored and very thinly sliced
• 4 ounces baby arugula
• 4 ounces smoked trout, skin removed and flaked
• 1/4 cup dried Montmorency tart cherries