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