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Categories:
sweet cherries tarragon balsamic vinegar red wine vinegar sugar black olive oil salt torn frisee French cheese pistachios
Viewed: 51 - Published at: 4 years agoIngredients
- 3/4 pound sweet cherries, stemmed and pitted
- 1 sprig fresh tarragon
- 3 tablespoons balsamic vinegar
- 2 tablespoons red-wine vinegar
- 1/4 cup sugar
- 12 black peppercorns
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- 6 cups torn frisee
- 4 ounces Brie or other creamy French cheese, cut into slices or bite-size pieces
- 1/2 cup shelled pistachios.
Method
- Put the cherries and tarragon in a glass jar.
- Put the vinegars, sugar, peppercorns, and 1/2 cup water in a small saucepan over high heat.
- Bring the mixture just to a boil so that the sugar dissolves, then turn off the heat, and let it cool slightly.
- Pour it over the cherries (its fine if theyre not completely submerged), and cool completely before capping and refrigerating.
- The cherries will be ready in a week and will last for a month.
- Drain the cherries (reserving the liquid), and slice them in half.
- Whisk together the olive oil, 2 tablespoons of the cherry liquid, salt and pepper in a small bowl; drizzle it over the frisee.
- Scatter the cherries, Brie and pistachios over the frisee, and serve.
