Sour Cherry Basil Jam

Paul Virant, Vie
Western Springs, IL

Chef's Recipe
Salads
Summer

Chef Paul made this during a chef demo on July 22nd, using Kinnikinnick farm arugula, hakuri turnips, easter egg radishes, Klug Farm apricots and sour cherries, Prairie Fruits Farm fresh chevre

sour cherry basil jam

1# sour cherries, pitted

1c sugar

½ lemon, juice

¼ oz powdered pectin + 1T sugar

4oz basil, chopped

-bring cherries, 1c sugar and lemon to a boil

-boil 2 minutes

-add pectin/sugar mix, bring back to a boil

-boil one minute, add basil, reserve

To Finish

(serves four)

4oz arugula

1c salad turnips, thinly sliced

1c radishes, thinly sliced

1c apricot, slices

1 sweet onion, thinly sliced

Extra virgin olive oil

½ c fresh chevre

Salt and pepper

Sour cherry jam

-combine arugula, turnips, radishes, apricots, onions in a mixing bowl

-drizzle olive oil (enough to coat the greens)

-season with salt and pepper

-divide on four plates

-garnish with chevre and sour cherry jam