She shared a recipe with me for a delicious salad dressing. We enjoyed it this evening over a simple salad of romaine greens, sliced yellow squash, red onions, a few raspberries and addicting caramelized almonds. I would have added feta or goat cheese if I had some.
Aren’t the colors beautiful?
(I’m going to give this recipe another try using sea scallops instead of bay. I was a little disappointed and thought they tasted way too fishy. My husband, however, loved them.)
Dark Cherry Balsamic Vinaigrette
1/2 Cup Balsamic Vinegar 1/4 cup sugar 1 clove garlic, minced 1/2 cup cherry preserves 1/4 cup red wine vinegar 1 cup canola oil kosher salt black pepper to taste In a small saucepan over medium heat combine balsamic vinegar, sugar and garlic and bring to a simmer, stirring frequently to dissolve the sugar. Simmer the mixture, uncovered, until reduced by half, about 10 minutes. Add the cherry preserves and cook for 1 minute longer. Remove from the heat and let cool to room temperature, then whisk in the red wine vinegar followed by the canola oil. season with salt and pepper.