1 large bag of Mixed Greens
½ cup dried Cherries
4 oz Goat or Blue Cheese crumbled
2 Tbsp minced Shallots
3 Tbsp SOOC Black Cherry Balsamic Vinegar
1 Tbsp Dijon Mustard
7 Tbsp SOOC Herbes de Provence Olive Oil
SOOC Hawaiian Red Sea Salt, to taste
Fresh ground Pepper, to taste
Put dried cherries in ½ cup hot water for 10 minutes to soften, then drain. In a large salad bowl, combine greens, cherries, and cheese.
In a small bowl, whisk shallots and pepper. Add Herbes de Provence Olive Oil, Black Cherry Balsamic Vinegar, Dijon mustard, Hawaiian Red Sea Salt, and whisk.
Pour dressing over salad; toss and serve immediately.