Preheat oven to 325 degrees F.
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 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 sautee pan with a small amount oil and then place in a 350 degree F oven for approximately 15-20 minutes.
Remove and let stand for five minutes and then slice into petite pieces.
Combine all ingredients and chill. Take micro arugula and toss with a small amount of vinaigrette, place on top of roulade. Slice and serve.