Cherry Vinaigrette

By beltranm

Chefs at North Peak Brewing Company in Traverse City, Michigan, make this tangy, thick, cherry-color dressing for tossed salads. We like it over fresh fruit, too.

about 1-1/2 cups Start to Finish: 25 minutes

Nutrition facts per serving:
Servings Per Recipe about 1-1/2 cups
Calories38
Total Fat (g)2
Cholesterol (mg)0
Sodium (mg)18
Carbohydrate (g)5
Fiber (g)0
Protein (g)0
*Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1-1/2 cups frozen unsweetened pitted tart red cherries
• 1/3 cup red wine vinegar
• 1/4 cup dried cherries
• 1 large shallot, quartered
• 1 clove garlic, halved
• 3 tablespoons honey
• 1-1/2 teaspoons Dijon-style mustard
• 1/4 teaspoon dry mustard
• 1/8 teaspoon kosher salt or salt
• 1/8 teaspoon coarsely ground black pepper
• 1/4 cup salad oil

Details

Adapted from midwestliving.com

Preparation

Step 1

1. In a small saucepan, heat frozen cherries, uncovered, over medium-low heat for 10 to 15 minutes or until cherries and their juices are reduced to 1/2 cup, stirring occasionally.

2. In a food processor or blender, combine cooked cherries, vinegar, dried cherries, shallot, garlic, honey, Dijon-style mustard, dry mustard, salt and black pepper. Cover and process or blend until smooth. With the processor or blender running, add the oil in a thin, steady stream and process for 1 to 2 minutes or until the mixture thickens. Cover and chill for up to 1 week. Use as salad dressing over tossed salads. Makes about 1-1/2 cups.