To make the dressing place a spoon full of dijon mustard in a bowl, add a splash of white wine vinegar and mix, slowly add extra virgin olive oil while continuing to whisk until you have an emulsion.
Season with a little salt & black pepper and mix in thoroughly.
Half and stone the cherries, place half in a bowl and steep (soak) in good quality vinegar such as sherry or white wine for half an hour or so.
Serve all the cherries, steeped and unsteeped with slices of parma ham and a salad of seasonal leaves dressed with the dijon dressing.
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