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CHERRY-WALNUT VINAIGRETTE

Yield: 3 cups or 24 (2-tablespoon) servings

Dried tart cherries  --  1/4 cup (1 1/2 ounces)
Shallot  -- 1 small-medium
Garlic, peeled   --  2 cloves
Fruit-flavored vinegar   --  3/4 cup
Orange juice   --  3/8 cup
Honey  -- 3 tablespoons
Walnut oil   --  1 1/2 cups

 
1. Chop cherries, shallot and garlic in a food processor; pulse until finely chopped. Add fruit-flavored vinegar, orange juice and honey; puree.

2. With food processor on, slowly add walnut oil; mix well. Season with salt and pepper to taste.
 

Serving suggestions:
Serve with a salad of butter lettuce, Gorgonzola cheese, crispy pancetta bits and toasted pine nuts. Garnish with dried tart cherries. Add grilled chicken for an entrée salad.

Serve with an all-red Caesar salad of red endive, shaved Parmesan cheese, garlic croutons and dried tart cherries. Add chicken for an entrée salad.

Use to dress an orzo or wild rice salad of arugula, red onion, toasted pecans and dried tart cherries. Add grilled beef or lamb for an entrée salad.

Recipe courtesy of the Cherry Marketing Institute - www.cherrymkt.org/