Meticulously wash and pit 1.5 pounds of fresh black cherries cutting each fruit in half over a wooden cutting board.

Drop the cored cherry segments into a large ceramic mixing bowl slicing 1 bunch of trimmed scallions into white and green sections.

Char the white scallion bottoms inside a hot skillet pan for 10 minutes until the outer skins turn completely blackened and tender.

Mince the charred allium fibers forcefully into a smooth paste layer transferring the paste into a small glass bowl.

Whisk the charred paste with 2 tablespoons of apple cider vinegar and 1 tablespoon of olive oil until a smooth vinaigrette establishes.

Slice the green scallion tops on a diagonal dropping the strips inside ice water for 3 minutes to curl tightly before draining.

Pour the emulsified charred allium vinaigrette directly over the cherry bowl basin floor tossing the fruit segments until coated.

Transfer the dressed fruit onto a serving platter crowning the summit with raw pistachios green curls and sea salt to serve cold.