Cherry-Chipotle Balsamic Vinaigrette

In a food processor or blender, combine cherries, vinegar, lemon juice, shallot, chipotle liquid, and mustard until coarsely chopped. Then slowly pour in the olive oil while processing, until very smooth. Serve immediately or chill until ready to use.

This vinaigrette is very nice drizzled over a salad of fresh greens (I used arugula in my photos) with crumbled blue cheese, chopped pecans, and halved fresh cherries, finished with a sprinkling of course salt and freshly ground black pepper. It also goes extremely well with a grilled steak.

Makes about 1-1/2 cups vinaigrette.