Sour Cherry—tangy, fruity fun

Admittedly I use this Sour Cherry Vinaigrette recipe much more in the winter than summer, but I’m not sure why. Either way, it needs to be included this week because it’s too yummy not to be. And It’s also somewhat versatile, like the basil sauce.

This dressing is great on mixed greens. My favorite combo is greens, good quality goat cheese, roasted beets, and toasted walnuts. Toss that up with this dressing and MMMMMMM!

And it’s also on a couscous and chick pea salad, as well as topping off a simple grilled chicken or pork dish. It can jazz things up in no time at all. Keep some on hand!

Slightly adapted from The Foster’s Market Cookbook

1/4 cup red wine vinegar
1/4 cup balsamic vinegar
2 shallot, minced
1/2 cup dried tart cherries
1 tbs. chopped fresh chives
Juice of 1 lime
1 tbs. Dijon mustard
1/4 cup olive oil
1/4 cup safflower oil
Freshly ground salt and pepper to taste

Whisk together both vinegars, shallot, cherries, chives, lime juice and mustard in a bowl. Slowly add the oils, whisking continuously until well blended. Season with salt and pepper. Refrigerated up to 6 days.

While I am at it, I should mention that The Foster’s Market Cookbook by Sara Foster is one of my absolute favorite cookbooks. It’s got “real” recipes with easy to find, fresh ingredients. It has wonderful photographs of the dishes and something for everyone without being ordinary. I highly recommend it!

Also—here’s a great recipe for something with similar appeal as the cherry. Check out for a cranberry dressing recipe.