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.