Burrata with pistachio pesto, arugula, and pickled cherries

Ingredients

• 2 4-ounce burrata
• 1 6-inch baguette cut in ½ inch slides
• 4 ounces pistachio pesto
• 4 ounces baby arugula
• ¼ cup picked cherries
• ¼ cup extra virgin olive oil
• Salt to taste
• ½ cup arugula
• ½ cup parsley
• 3 garlic cloves
• 1 small shallot
• ½ cup toasted pistachios
• ½ teaspoon ground black pepper
• ¼ teaspoon kosher salt
• Pinch of crushed red pepper
• ¼ cup grated Parmesan
• 1 cup extra virgin olive oil
• ¼ cup dry cherries
• ¼ cup granulated sugar
• ¼ cup white balsamic vinegar
• Pinch of sale