Fruit Salad

Whisk together balsamic, vinegar, olive oil, vanilla, pepper, and a pinch of salt.

Pit cherries and cut them in half. Rinse blueberries. Slice apricots in half and remove the pit and cut in about 4 slices per half. Peel peaches and slice in 1/2 inch slices.

Arrange 1/2 of the fruit in a bowl, gently layering the fruit. Peaches and apricots break down easily, layering rather than tossing, keeps the fruit looking fresh. Drizzle about 1/3 of the dressing over the fruit. Distribute 1/2 of the basil. Continue to layer the remaining fruit and drizzle the remaining dressing. Sprinkle on the rest of the basil.

Garnish with a few small basil leaves.