Love this! Perfect for summer or fall.
From Rachael Ray magazine, June 2012. I promise, I am not trying to promote her. LOL. Just discovered a few great recipes in her magazine.
3/4 Tbsp ground cumin
3/4 Tbsp ground coriander
1 lemon, juiced
2 tsp honey
2 Tbsp olive oil
1/2 lb sweet cherries, pitted and quartered
8 oz. arugula
1/2 bunch flat-leaf parsley leaves
In a large bowl, whisk together the lemon juice, honey, and spices. Whisk in the olive oil. Add the cherries, arugula, and parsley; toss well to coat.
KrimarieInTheKitchen 