½ cup dried cherries (75 g)
¼ cup balsamic vinegar (60 mL)
¼ cup olive oil (60 mL)
Salt and ground black pepper, to taste
8 cups DOLE® Romaine Lettuce or Romaine Hearts torn into bite size pieces (1 kg)
½ cup chopped hazelnuts, toasted (75 g)

Soak cherries in balsamic vinegar 10 minutes. Drain cherries, reserving vinegar.

Whisk together reserved vinegar, olive oil, salt and pepper to taste, in small bowl.

Toss together lettuce, cherries and hazelnuts in large bowl. Toss with dressing, to taste. Refrigerate any remaining dressing.