Directions:

1. Place shallots, thyme, cherries and water in a pot and simmer until fruit is soft and liquid is reduced by half. Set aside 1/2 cup of the plumped cherries for the final assembly.
2. Put remaining contents in a blender and puree to a fine consistency.
3. Add 1 cup plum puree and combine with the cherry puree.
4. Add salt, sugar and finally the vinegar to taste.
5. When cool, whisk in walnut oil.