My attempt at recreating the delicious salad that I had at Union Square the other night worked out. Mine was a bit more heavy handed but still I love how all the flavors work together.
I layered sliced peaches on the bottom of the plate. Mixed greens on top with a white balsamic vinegarette already mixed with th greens. I made a classic vinegarette (1 T. dijon mustard, 3 T. white balsamic vinegar, 4 T. olive oil and 5 T. vegetable oil ). Mix up the mustard and the vinegar with a whisk. I actually added in at this point about 1/2 t. or so of molasses to make it sweet. Then slowly immerse the oils in by constant whisking until the dressing is complete. Place about 6 cherries, pitted and sliced in half, around the salad. Also, carmelized walnuts or pecan halves. Shavings of manchego cheese on top. Serve it up.
That looks really good. I’m going to try it. I love the combination of fruit in lettuce/green salads.
Totally tempting; and a reason to get that cherry pitter you were talking about!