Frisee With Pickled Cherries, Pistachios and Brie

• 3/4 pound sweet cherries, stemmed and pitted
• 1 sprig fresh tarragon
• 3 tablespoons balsamic vinegar
• 2 tablespoons red-wine vinegar
• 1/4 cup sugar
• 12 black peppercorns
• 1/4 cup olive oil
• Salt and freshly ground black pepper
• 6 cups torn frisee
• 4 ounces Brie or other creamy French cheese, cut into slices or bite-size pieces
• 1/2 cup shelled pistachios.

1. Put the cherries and tarragon in a glass jar.
2. Put the vinegars, sugar, peppercorns, and 1/2 cup water in a small saucepan over high heat.
3. Bring the mixture just to a boil so that the sugar dissolves, then turn off the heat, and let it cool slightly.
4. Pour it over the cherries (its fine if theyre not completely submerged), and cool completely before capping and refrigerating.
5. The cherries will be ready in a week and will last for a month.
6. Drain the cherries (reserving the liquid), and slice them in half.
7. Whisk together the olive oil, 2 tablespoons of the cherry liquid, salt and pepper in a small bowl; drizzle it over the frisee.
8. Scatter the cherries, Brie and pistachios over the frisee, and serve.

sweet cherries, tarragon, balsamic vinegar, redwine vinegar, sugar, black, olive oil, salt, torn frisee, french cheese, pistachios

Taken from cooking.nytimes.com/recipes/1016585 (may not work)