Strawberry Balsamic Vinaigrette
One of the best parts of spring is, of course, fresh strawberries, so here's a vinaigrette I made with some of mine tonight. I served this over a spinach salad with pink grapefruit, cucumbers, sliced mushrooms, parmesan cheese, and thinly slivered onions. Fantastic!
4 medium strawberries, stemmed and chopped
3/4 teaspoon dried basil leaves (normally I would use fresh, but my basil plant is a little puny right now)
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
3 tbsp balsamic vinegar
3 tbsp olive oil
1 tbsp honey
Method:
Puree strawberries in blender or processor. Transfer to bowl. Add dried herbs, salt, peppers, and honey; whisk thoroughly. Whisk in vinegar. While whisking, add oil in a slow, steady stream. Adjust seasoning with salt and/or pepper and balance flavors with a small amount of sugar, if needed. This makes enough dressing for two generous servings (a little over 1/4 cup).
4 medium strawberries, stemmed and chopped
3/4 teaspoon dried basil leaves (normally I would use fresh, but my basil plant is a little puny right now)
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
3 tbsp balsamic vinegar
3 tbsp olive oil
1 tbsp honey
Method:
Puree strawberries in blender or processor. Transfer to bowl. Add dried herbs, salt, peppers, and honey; whisk thoroughly. Whisk in vinegar. While whisking, add oil in a slow, steady stream. Adjust seasoning with salt and/or pepper and balance flavors with a small amount of sugar, if needed. This makes enough dressing for two generous servings (a little over 1/4 cup).