Cherry and Spring Onion Salsa

• 1 small red spring onion bulb and greens
• 3 tablespoons lemon juice, or more to taste
• 1 1/2 cups pitted cherries, or about 8 ounces
• 1 teaspoon finely chopped chives
• 1 tablespoon finely chopped parsley
• 1 small jalapeno, seeded and finely chopped
• 5 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt

1. Finely dice spring onion bulb and greens.
2. Place 3 tablespoons diced bulb and 1 tablespoon greens in a small bowl and pour lemon juice over them.
3. Set aside for 10 minutes to macerate.
4. Halve the cherries and slice into slivers.
5. Place cherries, herbs, jalapeno, olive oil and salt in a medium-size bowl and stir to combine.
6. Add onion and greens, taste and add more salt and lemon juice if needed.
7. Let the salsa sit for at least 5 minutes to meld flavors.

red spring onion, lemon juice, cherries, chives, parsley, jalapeno, extra virgin olive oil, kosher salt

Taken from cooking.nytimes.com/recipes/1012579 (may not work)