Calling all boring salads. This is a dressing that is a flavor booster to a weeknight salad. I made it tonight for dinner with a salad I threw together with ingredients in my fridge and pantry. I made salad dressings every week and keep extra dressing in the fridge to use throughout the week. It is a way to enjoy fresh ingredients without reaching for the Ranch. I reserve the preservative filled Ranch dressing for my carrot dipping. There is just nothing better. For this recipe you need a saucepan and a blender. I feel like this could be on my future menu at Katie’s Cafe. Too bad I lack seed money, time, and an unwavering work ethic to open it. Enjoy!
Dark Cherry Balsamic Vinaigrette
1 cup balsamic vinegar
1/2 cup sugar
2 garlic cloves, peeled
1 cup cherry preserves
1/2 cup red wine vinegar
2 cups canola oil
Directions: In a medium saucepan add balsamic, sugar, and garlic until boiling. Simmer until reduced by half. Let cool for 20 minutes. Place vinegar mixture in the blender and add preserves and red wine vinegar. Blend on medium speed until combined, about 20 seconds. Slowlt drizzle in the oil through the lid plug and blends until smooth. Season with salt and pepper. Keep in refrigerator until ready to serve. Makes about 4 cups.