3 tb Dried cherry vinegar
4 tb Vegetable oil
1/4 ts Salt
1/4 ts Ground black pepper
1 c  Dried cherries
1 sm Granny smith apple thin
Sliced
1 sm Orange peeled and cut
Into sections
1/4 c  Whole salted cashews
1 1/2 c  Belgian endive
1 1/2 c  Spinach
1 1/2 c  Boston lettuce

For dressing whisk together vinegar, oil, salt and pepper. Arrange greens
on serving plate, add cherries, fruits and cashews. Serve with vinaigrette
dressing. DRIED CHERRY VINEGAR – Combine 1 cup of dried cherries with 2 cup
of white wine vinegar in a glass container. Cover and allow to steep for 2
days at room temperature. Heat just to boiling point, strain through
cheesecloth. Cool and store in tightly sealed container.