> 1 bunch fresh basil
> 3 tbsp apple cider vinegar
> 6 tbsp extra virgin olive oil
> 2 shallots
> 1/3 cup hazelnuts
> ½ (12 oz) pkg green beans, sliced
> 1 (9 oz) pkg fresh spinach
> ½ (8 oz) feta cheese
> 4 cups cherries
Use a hand blender to blend the basil, vinegar and 4 tbsp olive oil into a dressing. Season with salt (in moderation) and pepper to taste.
Cut the shallots into thin rings and chop the hazelnuts coarsely. Heat the remaining oil in a pan and fry the shallots for 2 min.
Add the hazelnuts, beans, salt (in moderation) and pepper. Cook on medium high heat for 6 min., stirring regularly.
Add half the spinach and cook, stirring, for 1 min. Spread the mixture on a large serving platter and top with the raw spinach.
Drizzle the basil dressing on the salad, crumble the cheese on top and add the cherries. Finish with freshly ground black pepper and serve.