Smokey Cherry Chipotle Vinaigrette

Photo by: Joseph De Leo

by cherries & thyme

about 1 year ago

Natalie Barbarese's Testing Notes:

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.

Serves 12

  • 2/3 cups Balsamic Vinegar
  • 2/3 cups Extra Virgin Olive Oil
  • 1 tablespoon Brown Sugar
  • 1 Clove Minced Garlic
  • 1 teaspoon Ground Mustard
  • 1 teaspoon Onion Powder
  • 1 tablespoon Chopped Chipotle Pepper in Adobo
  • 1/2 cup Pitted Crushed Fresh Cherries
  • 1 sprig Fresh Thyme
  • 1 teaspoon Crushed Peppercorns and Kosher Salt
  • 1 tablespoon Honey
  • 1 Zest and Juice of a Lime

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.


Nutrition Info:


  • 136 calories
  • 12g total fat
  • 2g saturated fat
  • 0mg cholesterol
  • 70mg sodium
  • 7g carbohydrate (1g dietary fiber, 5g sugar)
  • 0g protein
2 Comments Add a Comment
  • C

    cherries & thyme says: Thank you, and congratulations to you too! Yours sounds amazing and I would love to try it. Such a fun contest - can't wait to do more together...

    about 1 year ago Reply to this »
  • Fb

    BlueKaleRoad says: Congratulations! I'm thrilled to be a finalist with you and look forward to making your vinaigrette - my taste buds are tingling!

    about 1 year ago Reply to this »

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