Parsley and Radish Salad - edible Southeastern Massachusetts

Ingredients

• ⅓ cup (1½ ounces) dried cherries or cranberries
• 8 ounces fresh flat-leaf parsley
• 1 head radicchio (5–6 ounces)
• 1 cup thinly sliced daikon radish (4 ounces)
• 1¼ cups thinly sliced celery (5—6 ounces)
• 2 tablespoons capers, salt-packed if you can get them
• ½ cup (2 ounces) coarsely chopped walnuts (we used locally roasted Q’s Nuts)
• ½ teaspoon sea salt, plus more to taste
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice, plus more to taste
• 1 tablespoons agave nectar
• 3 ounces local Swiss or aged Gouda style cheese, coarsely grated or cut in small dice