This vinaigrette can be made several days in advance and refrigerated until ready to use.
Makes about 1¼ cups vinaigrette
¼ cup cranberry juice
3 tablespoons balsamic vinegar
1 shallot, minced
½ cup extra-virgin olive oil
1 tablespoon chopped fresh chives or fresh parsley
½ cup dried cranberries or dried cherries
Salt and freshly ground black pepper to taste
Combine the cranberry juice, vinegar, and shallot in a bowl. Slowly add the olive oil and whisk until all the oil is incorporated. Mix in the chives and cranberries; season with salt and pepper. Refrigerate in an airtight container until ready to use.