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Summer Fruit Salad With Arugula And Almonds

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1 cup whole blanched almonds (5 1/2 ounces)

1 tablespoon plus 1/2 teaspoon almond oil (optional)

Kosher salt

4 large nectarines (2 pounds), 3 sliced 1/4 inch thick and 1 coarsely chopped

1 small shallot, minced

3 tablespoons sherry vinegar

1/4 cup plus 2 tablespoons extra-virgin olive oil

Freshly ground pepper

1 pint blackberries or Persian mulberries

4 bunches of arugula (1 1/4 pounds), large stems discarded

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