A great salad dressing for summer vegetables. Keeps well for about a month with refrigeration. Slight separation is normal.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
24
Yield:
3 cups
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Simmer cherry juice in a saucepan over medium-high heat, stirring frequently, until the juice is reduced to about 1/2 cup in volume, about 20 to 25 minutes. Remove from heat and pour into a bowl to cool to room temperature.

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  • Pour reduced cherry juice, red wine vinegar, and white vinegar together in a blender; add mustard, chile-garlic sauce, salt, and pepper. Blend for 30 seconds. Add a drop of grapeseed oil and blend another 30 seconds. Pour remaining oil into the blender; blend for 2 minutes.

Nutrition Facts

170 calories; protein 0.1g; carbohydrates 2.3g 1% DV; fat 18.2g 28% DV; cholesterolmg; sodium 11.8mg 1% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
11/05/2017
Made this with spring salad topped with fruit candied pecans and cheese. Very yummy!! Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/05/2017
Made this with spring salad topped with fruit candied pecans and cheese. Very yummy!! Read More
Rating: 4 stars
01/25/2017
1.25.17 I suppose it depends on what you re using it on but I drizzled the vinaigrette on some fresh apple slices and orange segments and the oil was just a bit too dominant for me. If I make this again I ll add more vinegar and a little more chile-garlic sauce (lost that flavor completely) which I think would complement the tart cherry juice well (all just personal taste preferences I suppose). Read More