In a small skillet, toast the sliced almonds until just browned; set aside.
Combine the herbs and lettuce in a bowl and toss to combine; set aside.
In a separate bowl, whisk together oil and vinegar and season well with salt and pepper. Drizzle dressing over salad and toss to coat. Taste, adjust seasoning as needed. Top with the cherries and almonds and serve immediately.
Recipe courtesy of Aida Mollenkamp