
Michigan Cherry Vinaigrette
Recipe courtesy ofChef James Kokenyesdi CEC® CCA® AAC, Michigan Chefs De Cuisine
Ingredients
- 1 cup tart cherries fresh or frozen
- 1 cup cider vinegar
- 1 cup red wine vinegar
- 1 cup soybean oil
- 1/2 cup maple syrup or honey from local hive
- 1 tbsp Dijon mustard
- 1 pinch Diamond Crystal Kosher Salt
- 4 tbsp fresh Epazote (substitute 2 tbsp. tarragon)
Instructions
- For the vinaigrette, place vinegars and cherries in container for several days to make a cherry vinegar. Once infused add vinegar to all ingredients. Use an immersion blender (or regular) and blend vinaigrette ingredients until smooth. Chill and serve.