Cherry and Celery Salad with Goat Cheese and Toasted Pecans

Ingredients

• Vinaigrette
• 1 lemon, juice and zest
  
• ¹/₄ cup extra virgin olive oil
  
• 1 teaspoon honey
  
• 1 small shallot, minced
  
• salt and cracked pepper, to taste
  

• Salad
• 1 cup cherries, pitted and quartered
  
• 6 celery stalks, thinly sliced on the bias
  
• 4 cups arugula
  
• 1 tablespoon tarragon, roughly torn
  
• ¹/₂ cup mint
  
• 4 ounces goat cheese, crumbled
  
• ¹/₂ cup pecans, lightly toasted and chopped