This is a great salad to serve as a side for meat, duck, or chicken legs.
If cherries are not in season red grapes or plums are also great.
I've intentionally left the nuts in this salad up to you, because I often find I have leftover nuts but not always the same one. Sometimes I have extra hazelnuts, others pistachios. Use nuts you already have on hand or the nut you love most. My favorites here are hazelnuts or pistachios but almonds, or sunflower seeds (technically not a nut) are lovely too.
1 small handful of watercress per person
4 cherries per person
1/2 a shallot, minced
1/3 cup olive oil
3 Tablespoon sherry vinegar
1/4 teaspoon salt
1/4 teaspoon honey
1/4 cup nuts, chopped
Mince the shallot and gently simmer it in the 1/3 cup of oil in a small pot over medium heat. Set aside to cool.
Pit the cherries either with a cherry pitter, if you have it, or slice around the pit with a pairing knife.
In a small bowl dissolve the salt and honey in the vinegar. Stir in the the oil and shallots.
Wash and dry the watercress.
When ready to eat, toss the watercress with the dressing, sprinkle the cherries and nuts on top and serve immediately.