• Score each cherry with knife at seam circularly around center and slice in half
• Using your fingers, remove cherry pits and discard
• Place halved cherries in a large salad bowl
• Clean and trim scallions, removing tips of green ends and white frond ends
• Place entire bunch of scallions on cutting board and slice in half, separating green ends from white ends
• Take white ends and slice each scallion lengthwise into very thin strips
• Add to cherries bowl
• Remove stem and seeds from serrano and slice thinly
• Add to cherries bowl along with pinon nuts
• Toss well and drizzle with vinaigrette

For the Charred Scallion Vinaigrette

• Char green ends over stove top burner until fragrant and smoky, just blackened but not disintegrating
• Place charred ends on board and dice finely, working knife back and forth and running knife at 45-degree angle to mash into a paste
• Place paste into a small bowl
• Add vinegar, stirring well to combine
• Add olive oil, salt, and pepper to taste, whisk until smooth