This is a nice dressing making use of the summer bounty, but if you freeze some cherries, it's flavour is solid enough to take you into fall. It goes well with good and sturdy greens - spinach, arugula, romaine (it's not just for Caesar salad). It even goes well with some meaty appetizers like game birds or drizzled over pate or a plate of charcuterie.
You will need:
250ml / 1C cherries (pitted and halved)
60ml / 1/4C dark rum
30ml / 2Tbs raspberry vinegar
30ml / 2Tbs red wine vinegar
60ml / 1/4C water
30ml / 2Tbs fresh squeezed lemon juice
500ml / 2C grapeseeed oil
to taste kosher salt
to taste black pepper
to taste honey
Method:
- put the rum in a sauce pan and burn off the alcohol
- put the rum, cherries, vinegars and lemon juice in a blender and puree smooth
- add the water to thin it out a bit
- with the blender running, slowly add the oil
- season with salt, pepper, and honey, then blend to incorporate
- store in the fridge until use
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