Source: Chef Curt Carter - Jazzmine's - Minneapolis, Minnesota

2 tablespoons dried currants
4 cups mixed greens, or any other type of Lettuce
1/3 cup Dried Cherry Vinaigrette (recipe follows)
1/4 cup blue cheese, crumbled
1/4 cup pecan halves, toasted
3 Roma tomatoes, quartered lengthwise

Cover currants in hot water and let soak for 30 minutes, then drain. Toss greens with dressing, then transfer to serving bowl. Garnish salad with blue cheese, tomatoes, currants and pecans, then serve.

Dried Cherry Vinaigrette
1/3 cup dried cherries
1/3 cup rice vinegar (or any other mild flavored vinegar)
1 teaspoon sea salt
1/4 teaspoon cayenne pepper
1 tablespoon shallots, minced
1 cup olive oil (or any other salad oil)

Cover cherries with hot water and let soak for 30 minutes, then drain. In a blender, combine with remaining ingredients EXCEPT oil. Blend ingredients together until smooth. With blender running, add olive oil in a thin stream.

Yields 4 servings.