Yield: 1 servings
Measure | Ingredient |
---|---|
3 tablespoons | Dried cherry vinegar |
4 tablespoons | Vegetable oil |
¼ teaspoon | Salt |
¼ teaspoon | Ground black pepper |
1 cup | Dried cherries |
1 small | Granny smith apple thin |
\N \N | Sliced |
1 small | Orange peeled and cut |
\N \N | Into sections |
¼ cup | Whole salted cashews |
1½ cup | Belgian endive |
1½ cup | Spinach |
1½ cup | 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.