Cherry Vinaigrette:with Romaine/Iceberg Lettuce
CATEGORIES
INGREDIENTS
- Servings: 4
- Preparation Time: 20
- 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.