Depending on the season, or what’s available to you, red grapes work just as well as cherries here and both would make this salad a simple and delicious accompaniment to chicken, duck or fried haloumi cheese.


  • 6 cups greens (baby spinach, lettuce, watercress)

  • ½ cup flaked almonds, lightly toasted

  • 2 cups cherries, pitted or seedless red grapes

  • 2 Tbsp red onion, minced

  • 1½ Tbsp red wine vinegar

  • 1 Tbsp honey

  • 1 Tbsp chopped fresh mint

  • Pinch ground cinnamon

  • Vinaigrette 

  • 2 Tbsp red wine vinegar or marinated cherry liquid

  • 1 tsp honey

  • 1 tsp Dijon mustard

  • 6 Tbsp almond oil (or olive oil with a drop of almond extract)

  • 1 Tbsp chopped chives

  • Sea salt and freshly cracked black pepper


  • 1.

    For marinated cherries or grapes, 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 greens on a platter. Drizzle with vinaigrette and top with marinated cherries or grapes. Sprinkle with toasted flaked almonds and serve

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