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Cherry Vinaigrette
- Yield: About 1-1/2 cups
- Start to Finish 25 mins
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
Directions
- 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.
- 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.
Nutrition Facts
(Cherry Vinaigrette )
carb. (g) 5, Fat, total (g) 2, cal. (kcal) 38, sodium (mg) 18