PLACE sunflower kernels in dry nonstick skillet. Cook over medium heat, shaking pan until seeds are lightly browned. Remove from pan immediately to avoid over-browning. Heat skillet over medium-high heat. Cook prosciutto until browned, stirring frequently.
PLACE arugula and chili pepper in large salad bowl. Whisk together balsamic vinegar, sugar, salt and pepper. Add oil in a slow stream, whisking continuously until thick and blended. Pour over salad.
SPRINKLE sunflower kernels, prosciutto, cherries and goat cheese over top of salad.
(1/4 of recipe)
*Percent Daily Values are based on a 2,000 calorie diet