Cherry Vinaigrette Food

SHERRY-SHALLOT VINAIGRETTE

Steps:

• Whisk together the vinegar, shallots and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.

SOUR CHERRY VINAIGRETTE

Steps:

• Combine cherries, vinegar, honey, and mustard in a small bowl. Drizzle in oil, whisking constantly, until incorporated. Whisk in salt and pepper. Serve on a salad of Little Gem lettuce, avocado, bacon, and feta cheese (or whatever salad you like).

HARVEST SALAD WITH CHERRY VINAIGRETTE

Steps:

• Preheat oven to 400°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into 1/2-in. pieces., In a large bowl, combine salad greens, apples, carrot, tomatoes, chickpeas, walnuts, bacon and cooled beets. In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.,

TRI-COLOR BEET SALAD WITH CHERRY VINAIGRETTE

Steps:

• For the beets: Preheat the oven to 400 degrees F. Lay out a large sheet of foil on top of a roasting dish and spread the beets across evenly on the sheet. Drizzle with a little olive oil and season with salt and pepper. Top with another sheet of foil and crimp to seal the edges. Poke holes in the top to allow steam to escape. Place in the oven and roast until the beets are tender, 30 to 45 minutes. Remove from the oven. Allow to cool in the foil pouch before loosening the skins and discarding. Quarter the peeled beets and place in a large bowl.
• For the cherry vinaigrette: Drain the cherries and roughly chop. Whisk together the vinegars (including the red wine vinegar from the cherries) and cherries while slowly drizzling in the olive oil so it lightly emulsifies. Season with salt and pepper. Set aside until ready to use.
• For the salad: Toss the warm beets with the cherry vinaigrette. Add the kale, pepitas, goat cheese and mint, continuing to toss. Season with salt and pepper.

SHERRY VINAIGRETTE

Steps:

• Pound the garlic with 1/4 teaspoons salt in a mortar and pestle until it breaks down into a puree. If you don't have a mortar and pestle, chop the garlic, then use the side of a large knife and press the garlic with the salt to make a paste.
• Combine the garlic, vinegar, and mustard in a small bowl, then whisk in the oil and seasoning with pepper.
• Taste and balance the flavors to taste. Enjoy!

CHERRY VINAIGRETTE SALAD DRESSING

Steps:

• Mix all ingrediants in a shaker and shake like crazy.

CHERRY VINAIGRETTE

Steps:

• Chop cherries, onion and garlic in food processor; pulse until finely chopped.
• Add fruit-flavored vinegar, orange juice and honey; puree. With food processor on, slowly add olive oil; mix well.
• Season with salt and pepper to taste.

DARK CHERRY BALSAMIC VINAIGRETTE

Steps:

• In a medium saucepan on medium high heat add vinegar, sugar and garlic till boiling then simmer till reduced by half. Add preserves and cook 1 minute. Remove from heat and cool to room temperature. Whisk in red wine vinegar and then canola oil. Season with salt & pepper.