Cherry basil vinaigrette

Posted by Chie

My family and I are eating fruit more than we do during any other season. The cherries from Eastern Washington; blueberries, blackcap raspberries, thimbleberries, red raspberries, strawberries, red currants –  so many berries are bursting with sweetness.

I usually like to eat my fruit separate from everything else – to enjoy the full flavor of the fruit and for better digestion. But this is a recipe I was inspired to make to celebrate the Eastern Washington cherry season.

Cherry Basil Vinaigrette

1 ½ c Bing cherries, pitted

1/3 c apple cider vinegar

2/3 c extra virgin olive oil

½ tsp sea salt

1 bunch basil leaves

ginger, to taste (optional)

Blend all ingredients together until smooth. You may choose to add a couple of tablespoons of water to thin it out, but I like it thick as it is. Dress a salad of butter lettuce, torn basil leaves, sliced fennel bulb and radishes.

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