Cherry Salad

Serves 6


For the salad:
1 ½ pounds pitted cherries
1/3 cup pistachios, toasted
½ cup roughly chopped parsley
¼ cup roughly chopped mint

For the dressing: 
2-3 Tbsp. fresh squeezed lemon juice
¼ cup olive oil
2 Tbsp. sorghum syrup
Pinch of salt



Cut pitted cherries in half and gently toss with parsley, mint and toasted pistachios. In a small bowl, whisk together lemon juice, sorghum syrup and a pinch of salt. While whisking, slowly pour in olive oil and whisk until thoroughly combined. Taste and adjust seasoning as needed. Pour half of the dressing over cherries and toss. Serve cherry salad with remaining dressing.