Drain the soaked bulgur really well and place it in a large bowl along with the sweet cherries, celery, arugula leaves and pine nuts. Set aside.
In a small Mason jar type container, combine all the ingredients for the dressing and shake vigorously until very well blended and slightly emulsified; pour over the salad and toss gently to combine.
Garnish with the crumbled feta and serve immediately or place in the fridge for about an hour to allow flavors to meld.
This salad will keep for up to a few days in the refrigerator.
Notes
*Place the dry bulgur wheat in a fine mesh sieve and rinse it really well under cold running water, then transfer it to a bowl; cover with 3 cups of cold water and place in the fridge to soak overnight, or at least 6 hours.