I haven’t used store-bought dressings in years. Why would you want to buy something that is so easy to make right in your kitchen? I’m a big fan of vinaigrettes and usually whip one up featuring the current seasonal fruit. Since cherrypalooza has been taking place in my kitchen it only seemed appropriate to dress my summer salad with a sour cherry vinaigrette!
Sour Cherry Vinaigrette This is my go-to base when making any vinaigrette.
1/2 cup pitted and destemmed sour cherries
2 tbsp honey or agave
1 tbsp Dijon mustard
3 tbsp balsamic vinegar
1/2 c neutral oil such as canola or vegetable
salt and pepper to taste
Place all ingredients in a tall container and puree with an immersion blender. You can also combine everything in the bowl of a food processor. If you don’t have either, chop cherries into very small pieces and whisk everything together. Store any unused dressing in the fridge for up to 5 days.
I’m down to the last of my home-grown salads for a while. The one pictured above consisted of flame lettuce, broccoli, cream sausage tomatoes, carrots, peas and beets. I sprinkled on some feta, walnuts and sunflower seeds too. I’m going to seed some of my large containers with Tom Thumb lettuce. I never do well container gardening since they dry out so fast, but I’m going to give it another try. Tom Thumb is pretty heat tolerant, so if I position the containers where they only receive morning sun they may be okay!