Strawberry-Honey Vinaigrette

I made this for the salad during my Summer Solstice collaboration with Anni of The Quail & Olive and Lenora of Big Sur Vineyards. The salad was part of the first course alongside Strawberried Savory Chevre Truffles.

Like most of my recipes, they are more of a process. You can substitute any fruit, any vinegar, and any olive oil oil that you have.

Ingredients

• 1 cup strawberries, stemmed and quartered

• 1 Tablespoon honey

• 5 Tablespoons vinegar (I used the Strawberry Prickly Pear vinegar from The Quail & Olive)

• 1/3 cup olive oil (I used the Arbequina Olive Oil from The Quail & Olive)

• 1 teaspoon salt

• 1/4 teaspoon black pepper

Procedure

Combine the strawberries, honey, vinegar, olive oil, salt, and pepper in the bowl of a food processor or blender and puree until very smooth, about 2 minutes.

Place greens in a large mixing bowl and dress as desired. Toss to coat completely and turn onto a serving platter. Garnish with fresh strawberries and top with a sprinkle of salt and pepper, if needed. Serve immediately.

The dressing will store in the refrigerator for up to 2 days. Just whisk it before using if it has separated.