I feel as though this has been a particularly good season for strawberries, but we have been extra spoiled this year as well. My father's garden has yielded the most incredible strawberries I have ever tasted, truly, and my mother in-law brought a half flat with her (carry-on) from Southern California. We are currently plowing through more in California from a road side stand. While desserts are often the first category of recipe one wants to chose in order to highlight the fruit, savory salads are a perfect alternative. Instead of simply tossing some sliced strawberries in a salad I decided to blend up a dressing. Tossed with a fresh baby spinach salad topped with toasted pecans and crumbed goat cheese and, well, you know how good it will be.
8-10 strawberries
1 t honey
1 T dijon mustard
1/4 c olive oil
1 T balsamic vinegar
salt, pepper
Wash, dry and prep strawberries. Place all ingredients in a high power blender and blend until emulsified. If you want a creamer dressing, add a spoon of mayo, buttermilk or sour cream before blending. You could also add a clove of fresh garlic before blending for some spice. Store in refrigerator.
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