Cherry Vinaigrette

This vinaigrette is good on everything! Try it on red leaf lettuce, on spinach, on cabbage, on tossed salads of all varieties. Just a few teaspoons of this one-of-a-kind dressing will make any salad burst with flavor. Your family and guests will eat it up, and ask for more

So all you need is to make this a bit in advance......Usually takes 10 - 15 days

1 cup pitted cherries
1.5 cups vinegar ( I used white vinegar, but in case you are looking for a dark color go for Balsamic Vinegar)
Blender

Blend the pitted cherries to a paste , with no addition of water
Add the paste to vinegar
You might see some froth initially , but that will settle down soon
Stir gently and keep it covered in a cool dry place , with not much exposure to light
Stir it every alternative day , and keep the same for 10 - 15 days
Once done , strain the mixture and store it in a sterilized glass container
Keep refrigerated

Note:

In case you do not want to strain, there is no hard and fast rule as such, you can use the dressing without straining the cherry pulp
If you are wanting to have a more thicker consistency , use equal quantities of vinegar and cherries
This recipe uses fresh cherries, but you can also opt for frozen ones, which can be thawed as directed and used as per the recipe