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Port-Poached Cherry Salad


For the cherries:

1 cup dried cherries

1 cup ruby port

For the dressing:

½ cup balsamic vinegar

1 tablespoon honey

2 teaspoons dijon mustard

1 teaspoon minced garlic

1½ cups vegetable oil

Salt and pepper to taste

For the salad:

20 ounces baby greens

1 cup walnuts, toasted and chopped

½ cup crumbled goat cheese


  1. Make the port-poached cherries: In a small saucepan, heat dried cherries and ruby port until just simmering. Remove from heat
and let cherries steep until cool, then drain.
  2. Make the dressing: In a small bowl, combine balsamic vinegar, honey, dijon mustard, and garlic. Slowly stream in vegetable oil while whisking continuously. Season with salt and pepper.
  3. Assemble the salad: Toss greens with toasted walnuts, goat cheese, and poached cherries. Drizzle with dressing just before serving.
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