2 cups pitted and crushed Bing Cherries
2 cups white balsamic vinegar
Bring cherries and vinegar to a simmer for 5 minutes, remove from heat and let stand til cool, transfer to a glass jar, cover and leave at room temp over night. Refrigerate leftovers after using.
1 cup pitted and halved Bing Cherries, plus 1 cup pitted Bing Cherries with stems attached.
1 cup pitted and halved Rainier Cherries, plus 1 cup pitted Rainier cherries with stems attached.
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon ground black pepper
Toss all of the cherries in the olive oil, lemon juice and black pepper.
Season with salt to taste.
1 cup Beecher’s cheese curds
½ cup toasted whole almonds
12 thin slices of Jambon Ham (or any high quality thinly sliced ham will work)
A couple handfuls of Baby Mizuna (you can find at farmers markets)
Divide the cherry salad evenly among 4 plates, add the cheese curds and toasted almonds, lay on top the ham and the Minzuna, then drizzle 1 tablespoon cherry vinegar over each dish. Bon Appetite!