Strawberries or other fruit can add wonderful flavour, colour and texture as well as help thicken dressings. Creating your own dressing is quick and adaptable to any dish or taste preference. Dijon mustard is commonly used as an emulsifier for dressings. Great on a spinach salad, this delicious dressing can also be used as a sauce; think grilled chicken or pork!
Ingredients:
1 Cup Olive Us Persian Lime Olive Oil, Blood Orange or single varietal extra virgin olive oil (EVOO)
1 Cup Strawberries
2 Tablespoons Olive Us Lemongrass Mint White Balsamic Vinegar
1 Tablespoon Olive Us Strawberry Dark Balsamic Vinegar
1 Tablespoon Dijon mustard
1 Tablespoon garlic, minced
1/2 Lime, juice & zest
1 Tablespoon mint leaves, chopped
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper (optional)
Directions:
Wash strawberries and remove leaves. Strawberries can be used fresh or roasted. If roasting, preheat oven to 325 degrees. Place whole strawberries on a baking sheet and roast approximately 15 minutes (or toss whole strawberries in small amount of Persian Lime olive oil and grill them on BBQ). Remove from oven and cool.
Place all ingredients, except olive oil, into a blender or food processor and puree until smooth. With blender/processor on low, very gradually drizzle in the olive oil to emulsify. Adjust seasoning to your preference. Serve immediately over greens and store left-over dressing in fridge up to 2-3 days.
Options: The combinations are endless! How about Lemon Fused Olive Oil and Cranberry Pear White Balsamic; Basil Olive Oil & Strawberry Balsamic….and on and on!