Sweet cherries - available year round frozen or canned - make a colorful, flavorful addition to any meal.

Mixed Greens with Cherry Balsamic Vinaigrette

1 cup frozen sweet cherries, thawed and drained

3 tablespoons grape seed oil

1/2 cup balsamic vinegar

1 tablespoon chopped shallots

1 tablespoon apple cider

Salt and pepper, to taste

3/4 cup water

1 cup granulated sugar

1 tablespoon salt

1 teaspoon cayenne pepper

2 cups pecans

3 heads Belgian endive, cleaned

1 head Bibb lettuce, cleaned

2 ounces baby spinach, cleaned

4 ounces blue cheese, crumbled

1. Combine cherries, oil, vinegar, shallots, cider, salt and pepper in a blender. Puree dressing until smooth.
2. In a medium saucepan over medium heat, bring water and sugar to a boil, whisking frequently, for about 5 minutes, until simple syrup forms. Remove from heat; stir in 1 tablespoon salt and cayenne pepper. Add pecans, coating them evenly with syrup. Spread pecans evenly on a cooling rack and allow glaze to harden.
3. Assemble salad in large bowl by adding greens, blue cheese, candied pecans and dressing. Toss gently before serving.

Makes 8 servings.

Recipe provided courtesy of the National Cherry Foundation, through ECES, Inc., Electronic Color Editorial Services.