Cherry vinaigrette

• Remove the stems and pit the cherries and then place them in a small saucepan with enough water to cover the bottom of the pan.
  8 ounces (1½ cups) sweet cherries (about 25 to 30)
• Heat the cherries on low until they have burst and the liquid has thickened so that a spatula drawn across the bottom leaves a trail that lasts for a few seconds. Remove from heat and let cool briefly.
• If using a food processor, add the garlic first and process until minced.
  1 clove garlic, chopped or chopped with the food processor
• Add the remaining ingredients except for the olive oil and process until smooth.
  ¼ cup balsamic vinegar, 1 teaspoon honey, ½ teaspoon Dijon mustard, ¼ teaspoon salt, ⅛ teaspoon pepper
• Add the olive oil (If using a food processor, add the olive oil through the chute with the processor going) and emulsify.
  ½ cup extra virgin olive oil