Dark Cherry Balsamic Vinaigrette

The first time I tried this vinaigrette at the Nordstrom cafe, it was on a steak salad. I thought I had died and gone to salad heaven. And I’m not a huge salad lover. Nordstrom no longer do the steak salad but they do an even better one! It’s a pear, blue cheese salad to which I add a side of grilled shrimp. To die for! And now you can make this salad at home! Salad recipe will be posted tomorrow

DARK CHERRY BALSAMIC VINAIGRETTE

Yields around two cups

Ingredients:
1/2 cup balsamic vinegar
1/2 cup granulated sugar
1 clove garlic, minced
1 jar of pitted dark cherries in syrup – no preservatives or artificial anything – see substitution notes below
¼ cup plus 2 tbsp of red wine vinegar
1 cup sesame oil
2 tbsp of finely chopped shallots
½ tsp salt

Instructions:
Remove the cherries from the jar and remove the stalks and/or stones if they have any
Put the cherries into a blender with the balsamic vinegar, salt, sugar and garlic
Blend until everything is thoroughly combined
In a small heavy bottomed pan, add 2 tbsp of red wine vinegar and cook the chopped shallots for about 3 minutes until the liquid has evaporated
Transfer the blended cherry mixture to this small pan with shallots and, heating gently, reduce by half stirring occasionally
Cool slightly
Add the sesame oil and red wine vinegar
Taste and adjust ingredients to your liking

Notes:
This will keep sealed in the fridge for about two weeks
I love this on plain salad, shrimp salad or steak salad
If you cannot source the cherries, use dark cherry preserve (Bonne Maman is my favorite) and use ½ a cup
You can substitute with Splenda if you prefer not to use so much sugar. Add it at the end and only ½ teaspoon at a time until you achieve the right sweetness

© 2014-2015 Caroline’s Family Kitchen and CarolinesFamilyKitchen.com

Comments

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