“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

  • Author: Andi Wolff


  • 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


  1. Rinse spinach and remove stems
  2. Spin dry and put in a large salad bowl
  3. In a skillet over medium heat, sauté cherries, 3 Tbsp. vinegar and 1 Tbsp. oil until softened
  4. Add brown sugar and ginger and stir over low heat until thickened
  5. Transfer mixture to a food processor or blender
  6. Add ¼ cup red wine vinegar and lemon juice
  7. With machine running, gradually add ½ cup olive oil and process until well mixed
  8. Season with salt and pepper
  9. Return to pan and reheat
  10. Pour over spinach and toss until well coated, spinach will wilt with the heat of the dressing
  11. Serve immediately

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