Cherry Vinaigrette:with Romaine/Iceberg Lettuce


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By true
Member since 2009

Serves 4 | Prep Time 20 | Cook Time

Ingredients

4 tablespoons Olive Oil
1 1/4 teaspoon red wine vinegar
1 tablespoon honey (to taste)
Fresh ground course salt and pepper
1 teaspoon Garlic chives, finely snipped
1 cup Black Cherries, pitted and chopped. (Traverse City Black Cherries)
Paramesian, add to taste
Iceberg lettuce
Romaine lettuce
1 Beefy Tomato, largely sliced


In a small bowl or a dressing bottle, add the following:


4 tablespoons olive oil


1 1/4 teaspoon red wine vinegar


1 tablespoon honey


Fresh ground course salt and pepper.


1 teaspoon fresh snipped garlic chives.


1 cup Fresh, pitted & chopped traverse city black cherries. (usually in season in August) You can add additional cherries its up to your tastebuds.


Shake well and chill for at least an hour if not overnight before serving.


Serve over ice cold iceberg with romaine lettuce.


Add Tomatoes.


Sprinkled with Paramesian. I like to used my potato peeler and make slivers. It makes for a prettier presentation.


Pairs Well With


Notes

This is pretty darn tasty. Having grown up in Michigan eating cold fresh cherries during harvest season means that just about everyone has a least one "Cherry" recipe tucked away somewhere in their closet of recipe stacks. I sure wish it were summer time right about now.

A dash of local for every season
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