The ‘sweet’ refers to the type of cherry–no sugar here. This is surprisingly tasty. I had it on some leaf lettuces and it didn’t overwhelm them at all, as I’d thought it might. The color of the dressing is wonderful and adds an amazing visual element to your meal!

1 heaping cup sweet cherries, pitted, with juice saved
1/2 c extra-virgin olive oil
2 T walnut oil (or 2 more T extra-virgin olive oil)
1/4 c balsamic, red wine or raspberry vinegar
2 T lemon juice
2 T chopped almonds or walnuts
salt and pepper, to taste

1. Put all ingredients in a blender and buzz until smooth. I put the nuts in first and buzzed them, then added the other ingredients.