This versatile vinaigrette is featured with the Arugula Cherry Salad, but it also pairs beautifully with roast chicken or duck, charred hanger steak, pork chops or roasts, and grilled salmon or swordfish. The key ingredient is a tart cherry syrup, commonly produced in Eastern Europe and often used for sodas or cocktails. It works much like pomegranate molasses, lending both sweetness and acidity. Look for it at the Corralitos Market and Sausage Company or other specialty grocers.
INGREDIENTS:
1 shallot, minced
1/2 teaspoon black peppercorns, parched* and crushed
¼ teaspoon dried thyme, or ½ teaspoon fresh thyme, minced
Pinch of salt
2½ tablespoons white balsamic vinegar
1/2 tablespoon balsamic vinegar
3 tablespoons cherry syrup
6 tablespoons grapeseed oil
METHOD:
In a non-reactive bowl, combine the shallot, pepper, salt, and thyme. Add the vinegars and let the flavors marry for 20–30 minutes.
Whisk in the cherry syrup in a thin stream, followed by the oil, adding it gradually so the dressing emulsifies.
Taste and adjust: add more cherry syrup if needed, or a touch of agave or sugar if the dressing is too tart.
Store in the refrigerator for up to a week.
Blender option: Follow the same steps, streaming in the syrup and oil while the blender runs on high.
CHEF NOTES:
Parching peppercorns mellows their heat and brings out fruity qualities. To do this, heat a small pan over medium heat. When hot, add the peppercorns and dry-toast, shaking to prevent burning, until very aromatic. Cool, then taste: the pepper should retain some heat but show more fruitiness. If not, return to the pan briefly and taste again. Peppercorns vary in flavor depending on age and variety.
YIELD: About ¾ cup dressing
