1/2 cup balsamic vinegar
1/4 cup granulated sugar
1 clove garlic, minced
1/2 cup cherry preserves
1/4 cup red wine vinegar
1 cup canola oil
kosher salt
freshly ground black pepper
PREPARE VINAIGRETTE:
In a small saucepan over medium heat, combine the 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. Add the cherry preserves and cook for 1 minute longer. Remove from heat and let cool to room temperature, then whisk in the red wine vinegar followed by the canola oil. Season to taste with salt and pepper. Set aside.
COOKING TIPS
*The vinaigrette recipe yields about 2 1/2 cups of dressing. Place extra dressing in a sealed jar and refrigerate for up to 2 weeks. Use on other salads, or drizzle over grilled shrimp or lobster.
Source: Nordstrom Entertaining at Home Cookbook
1/4 cup granulated sugar
1 clove garlic, minced
1/2 cup cherry preserves
1/4 cup red wine vinegar
1 cup canola oil
kosher salt
freshly ground black pepper
PREPARE VINAIGRETTE:
In a small saucepan over medium heat, combine the 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. Add the cherry preserves and cook for 1 minute longer. Remove from heat and let cool to room temperature, then whisk in the red wine vinegar followed by the canola oil. Season to taste with salt and pepper. Set aside.
COOKING TIPS
*The vinaigrette recipe yields about 2 1/2 cups of dressing. Place extra dressing in a sealed jar and refrigerate for up to 2 weeks. Use on other salads, or drizzle over grilled shrimp or lobster.
Source: Nordstrom Entertaining at Home Cookbook
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