CHERRY VINAIGRETTE:WITH ROMAINE/ICEBERG LETTUCE

 

  • Cooking Time:
  • Servings: 4
  • Preparation Time: 20

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

Directions

  • 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.

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.

Author Credit: MoM with a Twist

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