Food Cherry Vinaigrette This tangy, thick, cherry-colored dressing tastes great on most any tossed salads. It's nice on fresh fruit, too. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on August 30, 2011 Print Share Total Time: 25 mins Yield: About 1-1/2 cups Jump to Nutrition Facts Ingredients 1 ½ cups frozen unsweetened pitted tart red cherries ⅓ cup red wine vinegar ¼ cup dried cherries 1 large shallot, quartered 1 clove garlic, halved 3 tablespoons honey 1 ½ teaspoons Dijon-style mustard ¼ teaspoon dry mustard ⅛ teaspoon kosher salt or salt ⅛ teaspoon coarsely ground black pepper ¼ cup salad oil Directions In a small saucepan, heat frozen cherries, uncovered, over medium-low heat for 10 to 15 minutes or until cherries and their juices are reduced to 1/2 cup, stirring occasionally. In a food processor or blender, combine cooked cherries, vinegar, dried cherries, shallot, garlic, honey, Dijon-style mustard, dry mustard, salt and black pepper. Cover and process or blend until smooth. With the processor or blender running, add the oil in a thin, steady stream and process for 1 to 2 minutes or until the mixture thickens. Cover and chill for up to 1 week. Use as salad dressing over tossed salads. Makes about 1-1/2 cups. Print Nutrition Facts (per serving) 38 Calories 2g Fat 5g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 38 % Daily Value * Total Fat 2g 3% Sodium 18mg 1% Total Carbohydrate 5g 2%