I got obsessed with this idea and one morning created pie cherry vinaigrette. I sampled as I made it to tweak the flavors and then I had it over greens. (Yes, for breakfast). Today, I made this vinaigrette with apricots and immediately wondered how it might taste with ginger--maybe sesame, ginger, apricot dressing. With different fruits, the sweetener or honey needs tweaking, and you'd probably have to cook hard fruit like apples before blending. It's a good year-round recipe. Finn give it four paws up.
(Makes about 1 cup or about 10 servings)
This recipe is a sample of our Northwest summer produce all in one salad. Try this vinaigrette with peaches, nectarines or plums and see how much you might alter the other ingredients.
1/2 cup pitted tart cherries (Montmorency or North Star)
1/2 cup extra-virgin olive oil
3 tablespoons raspberry vinegar
4 teaspoons honey
Pinch of cayenne
1/2 teaspoon sea salt
10 to 12 cups salad greens
1 pint berries (use blackberries, raspberries, or blueberries)
1 cup chopped toasted hazelnuts or walnuts (optional)
Blend cherries, olive oil, vinegar, honey, cayenne and salt in a blender until smooth and creamy. Place greens on a serving plate. Drizzle vinaigrette over the greens; then top each serving with berries and hazelnuts.
On the garden front, Tom harvested the two cabbages that he'd placed way too close to our blueberry bushes. "Who does that?" I wondered every time I'd walked by them, then I'd feel sorry for them having to share such a small space. We had too many plants to put in our small garden this past spring. As the cabbage plants got bigger, I noticed the blueberry plants were stressed.
2 comments:
Yum that dressing recipe looks fantastic! I will be making it as soon as I get my hands on some cherries! Also, the one with ginger, sesame and apricot sounds delightful and unique!
If you refrigerate it, the dressing tends to thicken, maybe it's the natural pectin in the fruit. It's easy to just thin with a little water.
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