Ingredients
1 cup Water
1 cup Sugar
1 whole Orange
6 cups Fresh Cherries
4 Tablespoons Balsamic Vinegar
4 sprigs Parsley, Chopped
1 pinch Salt
Fresh Mint, To Serve
Method
Sources
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Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Tart Montmorency cherries — granola, baking, salads, pork dishes
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
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Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Tart Montmorency cherries — granola, baking, salads, pork dishes
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
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A few hours in advance or night before, place water and sugar in a pan. Add the zest of the orange. Cut the orange into slices by peeling and cutting out each segment (this is easier than it sounds but worth it). Place orange segments into sugar water. Leave at a low boil, stirring every once in a while. After about 5 minutes, remove from heat. Cool and then chill. Chill cherries as well. On serving day, prepare cherries by removing stems, halving and pitting them. Place in a large bowl. Pour chilled orange simple syrup and balsamic vinegar over cherries. Add finely chopped parsley and, if desired, salt to enhance the flavors. Stir well. Allow salad to sit for about 5 minutes and then drain off excess juices. Take the pretty bowls down from the top shelf and serve with a sprig of mint.