3 tb Dried cherry vinegar
4 tb Vegetable oil
1/4 ts Salt
1/4 ts Ground black pepper
1 c Dried cherries
1 sm Granny smith apple thin
Sliced
1 sm Orange peeled and cut
Into sections
1/4 c Whole salted cashews
1 1/2 c Belgian endive
1 1/2 c Spinach
1 1/2 c Boston lettuce
For dressing whisk together vinegar, oil, salt and
pepper. Arrange greens on serving plate, add cherries,
fruits and cashews. Serve with vinaigrette dressing.
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.
