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3 tb Dried cherry vinegar 1 sm Orange peeled and cut
4 tb Vegetable oil Into sections
1/4 ts Salt 1/4 c Whole salted cashews
1/4 ts Ground black pepper 1 1/2 c Belgian endive
1 c Dried cherries 1 1/2 c Spinach
1 sm Granny smith apple thin 1 1/2 c Boston lettuce
Sliced
For dressing whisk together vinegar, oil, salt and pepper. Arrange greens on serving plate, add cherries, fruits and cashews. Serve with vinaigrette dressing. DRIED CHERRY VINEGAR - Combine 1 cup of dried cherries with 2 cup of white wine vinegar in a glass container. Cover and allow to steep for 2 days at room temperature. Heat just to boiling point, strain through cheesecloth. Cool and store in tightly sealed container.
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