• Cherries:

  • 2 cups pitted sweet cherries

  • 2 Tbsp minced red onion

  • 1 ½ Tbsp red wine vinegar

  • 1 Tbsp honey

  • 1 Tbsp chopped fresh mint

  • pinch ground cinnamon

  • Vinaigrette:

  • 2 Tbsp red wine vinegar (or juices from marinated cherries)

  • 1 tsp honey

  • 1 tsp Dijon mustard

  • 6 Tbsp almond oil

  • 1 Tbsp chopped chives

  • salt & pepper

  • To serve

  • 6 cups tender greens, such as Boston, baby leaf lettuce or even spinach

  • ½ cup lightly toasted sliced almonds


  • 1.

    For cherries, toss all ingredients together and let sit for 30 minutes to 3 hours.

  • 2.

    For vinaigrette, strain off 2 Tbsp cherry liquid (or use 2 Tbsp red wine vinegar) and whisk in honey and mustard. Whisk in oil gradually until smooth and creamy. Stir in chopped chives and season to taste.

  • 3.

    To serve, arrange tender greens on a platter. Drizzle with vinaigrette and top with marinated cherries. Sprinkle with toasted almonds and serve.


If you can’t find almond oil, you can use olive oil and add a drop of almond extract.

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