Cherry Vinaigrette

This is a versatile dressing that is good on the Arugula Cherry salad it was meant for, but it works on roast chicken or duck, charred hanging tender steak, pork chops or roasts, even with grilled salmon or swordfish. The cherry syrup is a tart or sour cherry syrup produced in Eastern Europe and is used for drinks (sodas and cocktail), but has plenty of other applications as well.

INGREDIENTS:

METHOD:

Put the shallot, pepper to taste, salt, and thyme into a non-reactive bowl, then add the vinegars and allow flavors to marry for 20-30 minutes.

In a thin steady stream, whisk in the cherry syrup, and then the oil. Be sure to add the oil gradually so the dressing emulsifies.

Taste for balance-you might want to add a little more cherry syrup. If things are too tart, add some agave or sugar to balance out the flavors.

Store in the refrigerator for up to a week.

Dressing can be made in a blender as well, just follow the instructions as above, but stream in the syrup and oil one after the other into the blender while it is running on high.

Chef’s Notes:

*Parching peppercorns takes off some the heat from the peppercorn while showing off the fruity qualities black pepper possesses. To do this, just heat a small pan over medium heat and when the pan is hot, add the peppercorns and dry toast them, shaking them to prevent burning until they are very aromatic. Remove from the heat and taste one once it has cooled enough so as not to burn you. The peppercorn will still possess some heat, but it should not be as spicy as it was, and it should have some fruity tones to it. If not, return to the heat for a while longer and taste again. Some pepper, depending on age and type, will be fruitier or hotter than others.

Yield: ¾ cup

Source: Chef Andrew E Cohen