To make the roulade:

Take 1 piece of flat iron steak (similar to flank steak) and butterfly open into a flat piece, pound lightly if needed to flatten (set aside).

To make the stuffing:

Take 1/2 pound dried sour cherries and pulse lightly in food processor until rough chopped. Take 1 pound of pecans and lightly toss in honey and a small amount of salt and cayenne pepper. Toast in a 325° oven for 5 minutes and allow to cool.

Place nuts in food processor and pulse until rough chopped. Combine cherries and pecans and sprinkle liberally inside butterflied flat iron, roll flat iron into a tube shaped roulade and tie with butchers twine to hold together. Lightly sear roulade in sauté pan with a small amount oil and then place in a 350° oven for approximately 15 – 20 minutes.

Remove and let stand for five minutes and then slice into petite pieces.

To make the dressing:

1/2 cup honey
1/2 cup cider vinegar
1 tsp. black pepper
1 cup canola oil
1 Tbs. chopped chives

Combine all ingredients and chill. Take micro arugula and toss with a small amount of vinaigrette, place on top of roulade. Slice and serve.