<http://schema.org/recipeInstructions>
" Make the vinaigrette: Place the cherries, 1/4 cup water, lemon juice, and sugar in a saucepan over medium-high heat, stir to combine, and cook until cherries soften -- about 10 minutes. Run the cherries and any liquid through a food mill, strain the mixture, discard the solids, and return the liquid to the saucepan. Cook over low heat until reduced to 1/3 cup -- about 20 minutes. Cool completely. Whisk the reduced cherry liquid, olive oil, vinegar, salt, and pepper together in a small bowl and set aside. Assemble the salad: Toss the lettuce, dried cherries, and Roquefort cheese together in a large bowl. Drizzle with dressing and serve immediately."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a1324/butter-lettuce-salad-cherry-vinaigrette-3432/>