Dark Cherry Balsamic Vinaigrette Recipes

BLACK CHERRY BALSAMIC VINEGAR ROAST CHICKEN

Steps:

• 1. Preheat your oven to 350'F.
• 2. Remove the chicken from the marinade.
• 3. Place the chicken legs on a large baking tray with sides. Pour the marinade over top of the chicken.
• 4. Bake for about 40-45 minutes.
• 5. Enjoy!

OUR FAVORITE BALSAMIC VINAIGRETTE

Steps:

• Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

DARK CHERRY BALSAMIC VINAIGRETTE

Steps:

• In a medium saucepan on medium high heat add vinegar, sugar and garlic till boiling then simmer till reduced by half. Add preserves and cook 1 minute. Remove from heat and cool to room temperature. Whisk in red wine vinegar and then canola oil. Season with salt & pepper.

CHERRY-BALSAMIC GLAZED CHICKEN BREASTS

Steps:

• Preheat grill.
• In a medium saucepan, heat the olive oil over medium heat until hot.
• Add the shallots and saute until softened- about 3-4 minutes.
• Add the cherry preserves, balsamic vinegar, Italian seasonings, and the pepper.
• Reduce heat to medium low and cook until the mixture is reduced by one-fourth.
• About 6-8 minutes.
• Reserve 6 tbsp of glaze in small bowl.
• Lightly season chicken breasts with salt.
• Place chicken on grill.
• Cook, covered for 4 minutes per side.
• Brush one side with glaze.
• Let set for 1 minutes then flip and brush other side with glaze.
• Repeat until chicken is cooked through.

CHERRY BALSAMIC SALAD DRESSING

Steps:

• DRESSING: Combine all the ingredients except the olive oil in a small blender jar; pulse until combined. Drizzle in the olive oil, and pulse again until just combined and emulsified. Alternatively, combine all the ingredients in a jar and shake until well combined. You may need to stir up the sugar as it has a tendency to settle on the bottom.
• ALMONDS: If desired, toast the almonds (optional) by adding the sliced almonds in a single layer to a completely dry skillet (don't add any oil) and place on medium-high heat. Stir the almonds every 15 seconds for about 1-2 minutes or until the color slightly darkens and they start to smell good-- but watch carefully to prevent burning. You can also use honey-roasted almonds in this salad.
• SALAD: Thinly slice a large pear and toss with the lemon juice. Slice the red grapes in half. Add the sliced pears, sliced grapes, almonds, and dried cherries to the mixed greens.
• DRESSING: Toss with the dressing (add to preference, you may not want to add it all) and sprinkle feta cheese on top.
• STORAGE: This salad (like most) doesn't make good leftovers. If you aren't eating this immediately, keep the ingredients separate from the dressing and toss right before eating. Top with feta after dressing the salad.

DARK CHERRY BALSAMIC VINAIGRETTE

Steps:

• Drain the cherries and then puree them in a blender or food processor.
• In a medium size pot, bring pureed cherries, balsamic vinegar, garlic, and sugar to a boil. Reduce heat and allow mixture to simmer uncovered for 10 minutes.
• Pour the cooked mixture in a standing mixer or blender. Mix in red wine vinegar, salt, and pepper. While mixing, slowly pour in the oil and beat for 2 more minutes.
• Store in jars in the refrigerator for up to two weeks.