Mt. Vernon Vinaigrette

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6-10 cups of mixed greens: Your choice of red leaf, arrugala, radicchio, etc.

½ cup cherry preserves (you can use sugar free, sour cherry, or sweet cherry)

2 Tbsp Flying Olive Black Cherry Balsamic Vinegar

3 Tbsp Flying Olive Lemon Extra Virgin Olive Oil or Flying Olive Almond Oil

2 tsp Dijon mustard

1 garlic clove, minced

¼ tsp salt (optional)

A pinch of freshly ground black pepper

Sliced almonds, cranberries (cherry flavored), or your choice of toppings


Mix all ingredients in a small jar or bowl.  Whisk or shake to combine. If the vinaigrette is thick, you may need to stir it with a spoon. Let flavors combine for ½ hr. Serve on greens, top with almonds, cranberries or your choice of toppings.

Submitted by Barb L.