Sour Cherry and Walnut Splash
Makes enough for 6-8 servings

This recipe has been developed by renowned chef and author Steve Petusevsky

This all purpose recipe bursts with sweet-tart cherry flavor. In season I would definitely recommend using fresh, pitted cherries. Otherwise stick with frozen, they are so much better than canned. You may use raspberry, red wine or balsamic vinegar. Aromatic nut oil is a perfect mate for cherries. Sweet-Tart Cherry Splash will keep for up to 5 days in your refrigerator.

1 heaping cup frozen cherries, pitted, chopped with juice
1/2 cup Rapunzel Organic Walnut or Organic Hazelnut Oil
1/4 cup raspberry vinegar
juice of 1 lemon
2 tablespoons chopped almond or walnuts
salt and pepper to taste

Combine all ingredients in a large mixing bowl and stir well with a wire whisk.

Chef Steve's Tip:
You may use this as a dressing or marinade for poultry of any kind. Try marinating chicken breasts in some marinade, grill them and serve with additional splash.