“I recommend this salad quite highly. I prefer fresh cherries to the dried, but both are delicious. Be careful not to add too much warmed dressing to the spinach leaves; you want them just wilted, not soaked.” –Andi Wolff
Warmed Cherry Vinaigrette with Wilted Spinach Salad
Ingredients
Scale
- ½ cup dried Cherries or 1 cup Fresh Cherries, Pitted
- 3 Tbsp. Plus ¼ C. Red Wine Vinegar
- 1 Tbsp Plus ½ C. Olive Oil
- 1 Tbsp. Brown Sugar
- 1 tsp. Fresh Ground Ginger
- 1 Tbsp. Freshly Squeezed Lemon Juice
- Salt & Fresh Black Pepper to Taste
- 1 Bag Fresh Spinach
Instructions
- Rinse spinach and remove stems
- Spin dry and put in a large salad bowl
- In a skillet over medium heat, sauté cherries, 3 Tbsp. vinegar and 1 Tbsp. oil until softened
- Add brown sugar and ginger and stir over low heat until thickened
- Transfer mixture to a food processor or blender
- Add ¼ cup red wine vinegar and lemon juice
- With machine running, gradually add ½ cup olive oil and process until well mixed
- Season with salt and pepper
- Return to pan and reheat
- Pour over spinach and toss until well coated, spinach will wilt with the heat of the dressing
- Serve immediately