I hope the hyphenated adjective above describes this recipe a bit better. I felt totally inadequate with my Cherry-Pepper Jelly and I know that I led some readers astray thinking that I had made a preserve with cherry peppers (instead of jalapenos and dried cherries).
Anywhoo, I wanted to be a little clearer with the recipe title for today’s post: Peppered-Cherry Vinaigrette.
1 c. tart cherry juice
2 T. apple cider vinegar
1 t. Dijon
1 T. honey
1/4 c. light olive oil
1/4 t. fine sea salt
1/2 t. fresh ground pepper
Whisk ingredients vigorously together (or pulse a few times in a blender).
This dressing was delicious on a salad that was virtually fresh from the farmers market. We bought some beautiful mixed greens (I found arugula, frisée, red lettuces, and a bit of romaine in the mix), just harvested pears and a mix of pear cherry tomatoes.
The honey crisp apple was a leftover from a grocery store run, but it was perfect to round out this salad.
Just as a total aside, we attended the Gatesway Balloon Festival this past weekend. Gatesway is a non-profit that assists individuals with intellectual disabilities. We try to attend this festival often, but in retrospect it had been over five years since we had attended. It was a spectacular event. We live close enough that we were able to attend the morning flight/competition at 7:30 a.m. and return around 5:30 p.m. for the evening flight and glow.
Here’s see a small video that I somehow created (with truly no idea how) on Google Photos. (Actually, I do know—it was Auto Awesome but it was a total surprise for this neophyte!)
It was a huge crowd and these were just the lines for food.
This foundation is remarkable and I hope they received many donations over this past weekend. If everyone that attended just donated a dollar, it would have been a great haul. We are going to recommend that they simply charge $5 a car next year! The traffic was unbelievable.