Friday, March 9, 2012

Cherry Balsamic Salad

1 head Romaine lettuce washed and chopped
1 head Red Leaf lettuce washed and chopped
1 cup Craisins
1 ¼ cup candied almonds
1-2 English cucumbers, seeded and diced
1 pint raspberries
1 pound strawberries
1 small jicama, peeled and diced
1 recipe Dark Cherry Balsamic Vinaigrette

Dark Cherry Balsamic Vinaigrette
½ cup balsamic vinegar
¼ cup sugar
1 clove garlic, minced
½ cup cherry preserves
¼ cup red wine vinegar
1 cup canola oil
Kosher salt
Freshly Ground black pepper

1.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.
2.Add the cherry preserves and cook for 1 minute longer. Remove from heat and let cool to room temperature.
3.Once cooled, whisk in the red wine vinegar followed by the canola oil. Season to taste with salt and pepper. Will keep in fridge for up to 2 weeks.

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