If barbecue sauce had a lighter and more nimble cousin, cherries & thyme's deep, dark vinaigrette would be it. The cherries lend a subtle sweetness to the dressing -- just enough to stand up to the intensity of the other main ingredients without becoming cloying or too fruity. Not shy on the smokiness or spice, this vinaigrette is robust enough to drizzle over grilled greens or double as a dipping sauce or marinade.
This was discovered as a marinade for skirt steak and originally a dipping sauce for small plates but when served over a bed of greens creates a meal of it's own.
In an enameled heavy pot reduce the vinegar by half over medium high heat with the cherries and lime juice until thickened to a syrup consistency. Let cool stirring in the thyme and zest. Whisk in all the other ingredients until infused and serve over a grilled steak salad or on top of a steak croistini with micro greens.