Pioneer Woman Cherry Chipotle Balsamic Vinaigrette

Pioneer Woman cherry chipotle balsamic vinaigrette is an easy homemade salad dressing made with fresh sweet cherries, balsamic vinegar and smoky chipotle liquid, ready in 30 minutes. It's an easy summer salad dressing for cookouts, potlucks or steak night, and it's a no-cook blender recipe.

Pit the cherries first and cover your clothes with an apron, because the juice splatters everywhere. Skip the pitting and you'll end up crunching on a pit in the middle of a smooth dressing.

Cherries go right into the blender with the vinegar, so the dressing gets real fruit body instead of the syrupy sweetness of a jam. A splash of chipotle liquid from the can also adds a slow, smoky heat without any chopping.

Pioneer Woman Cherry Chipotle Balsamic Vinaigrette

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Course: SaladCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking timeminutes

Calories

85

kcal

Fresh cherries blend with tangy balsamic, shallot and smoky chipotle liquid, then the olive oil goes in slowly until the dressing turns thick and glossy. It pours like a dip and clings well to greens.

Ingredients

• 1 c. Pitted And Halved Fresh Sweet Cherries
  

• 1/4 c. Balsamic Vinegar
  

• 1 tbsp. Freshly Squeezed Lemon Juice
  

• 1 tbsp. Minced Shallot
  

• 2 tsp. Liquid From Canned Chippotle Peppers
  

• 2 tsp. Dijon Mustard
  

• 1/3 c. Extra Virgin Olive Oil
  

Directions

• Prep the cherries: Pit and halve 1 cup fresh sweet cherries, working over the sink to keep the juice contained. Wear an apron, since cherry splatter stains.
• Blend the base: Add the cherries, 1/4 cup balsamic vinegar, 1 tablespoon lemon juice, 1 tablespoon minced shallot, 2 teaspoons chipotle liquid and 2 teaspoons Dijon mustard to a blender. Pulse until everything is coarsely chopped.
• Add the olive oil: Turn the machine on and slowly pour in 1/3 cup extra virgin olive oil. Keep processing until the dressing is very smooth.
• Chill or serve: Serve the vinaigrette right away, or chill it until you're ready to use it. The recipe makes about 1-1/2 cups.
• Build the salad: Toss fresh arugula with crumbled blue cheese, chopped pecans and halved fresh cherries, then drizzle on the vinaigrette. Finish with a sprinkle of coarse salt and freshly ground black pepper.

Tools for this recipe

• Vitamix E310 blender, Ball regular mouth mason jars, 12 pack, Victorinox Fibrox 8-inch chef's knife, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen cherries for this vinaigrette?

Thawed frozen cherries work in a pinch, since they blend down just as easily. Drain off the extra liquid first so the dressing doesn't turn thin.

How long does cherry chipotle balsamic vinaigrette keep in the fridge?

Store it in a sealed jar in the fridge, where it should stay good for about 3 to 5 days. The oil may separate a little, so shake or stir it before using.

How do I make this dressing less spicy?

Use just 1 teaspoon of the chipotle liquid instead of 2, since that liquid carries all the heat. You still get the smoky flavor without much of the kick.

What can I serve this vinaigrette with besides salad?

It goes well with a grilled steak, where it works like a sauce on the side. You can also use it as a dip for the whole meal.

What's the easiest way to pit cherries without a cherry pitter?

Push a sturdy straw or a chopstick through the stem end to pop the pit out the other side. Do it over a bowl, because the juice will still spray a bit.