Herb Salad with Roasted Cherries & Hazelnuts

SERVES: 4 | VEGETARIAN 

Adding fresh herbs to salads is a great way to add phytonutrients and flavor. Roasting cherries brings out their rich flavor, which pairs well with roasted hazelnuts. 

INGREDIENTS 

• 1/2 cup hazelnuts
• 24 cherries, pitted and cut in half 
• coconut oil, melted, to brush on cherries 
• 8 cups baby arugula
• 1/4 cup italian parsley, leaves, loose- ly packed
• 1/2 bunch chervil 
• 1/4 cup cilantro, leaves, loosely packed 
• 1/4 cup basil, leaves, torn and loosely packed

COOKING INSTRUCTIONS 

Preheat oven to 300°F. Toast hazelnuts until fragrant, about 10–12 minutes. Rub with a towel in a fine-mesh strainer to remove skins. Roughly chop and set aside. 

Place cherries on a parchment-lined baking sheet and rub with melted coconut oil. Roast for 8–10 minutes, until soft. Set aside. 

Combine greens, herbs, and scallions in a large bowl and set aside. 

Whisk together vinegar, honey, and mustard. Whisk constantly and drizzle in olive oil until emulsified. Season with salt and pepper. 

To serve, toss roasted cherries with greens and herbs. Coat lightly with dressing and sprinkle with toasted hazelnuts. 

NOTES 

Can use frozen cherries in place of fresh, if necessary. 

2 Tbs thyme, leaves, roughly chopped 

2 scallions, thinly sliced 1/4 cup balsamic vinegar 1 1/2 Tbs raw honey
1 Tbs dijon mustard 

1/4 cup olive oil sea salt, to taste 

black pepper, to taste, freshly ground