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.