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.