Based on a recipe from Curtis Stone found on Taste, this salad is delicious warm or cold, and the fresh cherry vinaigrette is also good on beets or any tossed salads. The green beans and vinaigrette can be prepared 1 day ahead.

500 g Fresh green beans, trimmed 125 g Fresh cherries, halved, pitted 1/2 tbsp Fresh lemon juice 1 tbsp Red wine vinegar 1 tbsp Fresh flat-leaf parsley, chopped 1 tbsp Shallots, chopped 1/2 tbsp Olive oil 30 g Unsalted butter Salt and pepper 30 g Whole almonds, toasted, coarsely chopped

1. In a large heavy pot of boiling salted water, cook the green beans for about 5 minutes, or until just tender. Drain and cool to room temperature.
2. In a food processor, pulse the cherries, lemon juice, and vinegar until the cherries are finely chopped. Transfer to a medium bowl and stir in the parsley, shallots, and oil. Set aside.
3. In a heavy medium saucepan over medium-high heat, cook the butter, stirring often, for about 5 minutes, or until golden brown. Stir the hot browned butter into the cherry mixture. Season the vinaigrette to taste with salt and pepper.
4. In a large bowl, toss the green beans with half of the warm vinaigrette to coat. Season to taste with salt and pepper. Sprinkle with the almonds and serve immediately.