For the Syrah soaked cherries:

• ¼ cup dried cherries
• ¼ cup Summerwood Syrah

Combine and allow to sit overnight or for at least 4 hours.

For the dressing:

• ¼ cup white wine vinegar
• 1 teaspoon Dijon mustard
• ¾ cup extra virgin olive oil
• 1 clove garlic, chopped
• 1 shallot, chopped
• ½ teaspoon dried oregano

Puree all ingredients together.

For the Salad:

• 2 cups chopped or sliced Kale any variety, sliced thin
• ½ cup sunflower or radish sprouts
• 2 cups arugula
• ¼ cup marcona almonds or blanched almonds
• ¼ cup blue cheese
• 1 tablespoon Los Olivos Fig Balsamic, sold in our tasting room

Combine kale, sprouts, and arugula in a bowl.  Add in 3 tablespoons of dressing, blue cheese, marcona almonds, and 2 tablespoons of the Syrah soaked cherries. Toss all together and drizzle with the Fig balsamic.