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1. For dressing, in a screw-top jar combine oil, vinegar, shallot, horseradish, sugar, salt, and pepper. Cover and shake well; set aside.
2. Halve cherries, if desired; set aside 1/4 cup of the cherries. In a large salad bowl combine the greens and remaining cherries. Toss with dressing. Top salad with almonds, basil, and reserved 1/4 cup cherries.