1 lb. (4 C.) fresh cherries
1 orange
1 lemon
5 garlic cloves
4 fresh rosemary sprigs
6 fresh thyme sprigs
2 fresh bay leaves
1/2 C. extra-virgin olive oil
1/4 C. Spanish aged sherry vinegar
1/4 tsp. coarse sea salt
1 C. Marcona almonds, optional

Stem and pit the cherries and put them in a medium bowl. Using a vegetable peeler, remove half the zest from the orange and lemon. Peel the garlic cloves and smash with the flat side of a kitchen knife. Add the zest, garlic, rosemary, thyme, and bay leaves to the cherries in the bowl. In a small bowl, whisk together olive oil, sherry vinegar and salt, and pour over cherries. Gently toss to coat, cover with plastic wrap, refrigerate, and marinate overnight. Allow cherries to come to room temperature before serving. Fold in almonds, if using, just prior to serving. This recipe works fabulous with fresh blueberries! Serve with toasted baguette slices, and brie or goat cheese.