posted by Mimi Hiller 08-17-102 12:50 PM
20 bing cherries, pitted
1/2 cup rice wine vinegar
1 tablespoon sugar
1/2 cup each vegetable and olive oil
1/2 cup cherry liqueur
salt and pepper to taste
Blend until smooth.
3 tbl Dried cherry vinegar*
4 tbl Vegetable oil
1/4 tsp Salt
1/4 tsp Ground black pepper
Whisk together vinegar, oil, salt and pepper.
Dried Cherry Vinegar: Combine 1 cup of dried cherries with 2 cup of white wine vinegar in a glass container. Cover and allow to steep for 2 days at room temperature. Heat just to boiling point, strain through cheesecloth. Cool and store in tightly sealed container.
Sour Cherry Vinaigrette
from Sara Foster's "The Foster's Market Cookbook"
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 shallot, minced
1/2 cup dried tart cherries or dried cranberries
1 tablespoon chopped fresh chives
Juice of 2 limes
1/4 cup olive oil
1/4 cup canola or safflower oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Mix together the red wine vinegar, balsamic vinegar, shallot, cherries, chives and lime juice in a bowl. Slowly add the olive oil and canola oil while whisking constantly until well-blended. Season with salt and pepper. Refrigerate in an airtight container until ready to use or up to six days.
Makes 3/4 cup or 6 servings.
Salad match: Good with mixed greens or spinach and slices of grilled chicken breast.
Per serving (per 2 tablespoons): 221 calories; 18 g fat (2 g saturated fat; 73 percent calories from fat); 15 g carbohydrates; 0 mg cholesterol; 102 mg sodium; 0.5 g protein; 0.5 g fiber.
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