Chocolate Cherry Vinaigrette

Yield: 1 quart

As a salad dressing, this pairs wonderfully with goat cheese, mozzarella or feta, as well as almonds, pecans, dried cranberries, avocado or beets. It is also delicious drizzled over chicken or white fish, such as grouper.

1 cup fresh cherries, pitted

3 Tbsp cocoa powder

1 tsp ground cinnamon

2 sprigs fresh thyme

¾ cup apple cider vinegar

2 Tbsp lemon juice

½ cup honey

2 Tbsp whole-grain mustard

1½ cup extra-virgin olive oil

1 tsp salt plus more to taste

Place cherries and honey in a blender and blend until smooth. Add cocoa powder, salt, vinegar, lemon juice, mustard, cinnamon and thyme, and continue blending. Add the oil to the blender in a slow and steady pour until the dressing thickens and fully emulsifies. Will remain fresh for two weeks in the refrigerator.

Recipe courtesy of Chris Davis.

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Original article published at Natural Awakenings National