...then get rid of the pits! Which is exactly what Chef Billy from Restaurant Associates is doing. He stopped by Tonia's Kitchen to talk about his Cherry Balsamic Vinegar Dressing. Billy told Tonia he starts with a bunch of cherries (this will get messy), cracks them open and removes the pits. He then adds Balsamic Vinegar to the cherries in an airtight bag and lets them sit in the refrigerator for three weeks. After the marinating period, drain the cherries and use the now-Cherry Balsamic Vinegar as a salad dressing.
