Ingredients
Ingredients
- 8 ounces strawberries, hulled (about 1 ½ heaping cups)
- ⅓ cup extra virgin olive oil
- ¼ cup white balsamic vinegar
- ½ small shallot
- 2 cloves garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or substitute agave or pure maple syrup for vegan)
- Kosher salt and ground black pepper to taste
- 1-2 tablespoons water, to adjust consistency
Instructions
- Blend the strawberry vinaigrette: Add all the listed ingredients to a small blender, including the strawberries, olive oil, white balsamic vinegar, shallot, garlic, Dijon mustard, and honey. Season with ½ teaspoon kosher salt and a few twists of freshly ground black pepper.
- Emulsify and adjust consistency: Blend until the vinaigrette is smooth and emulsified. Add 1 to 2 tablespoons of water gradually to achieve your preferred consistency, whether you like it thick and creamy or more drizzly. Taste and adjust seasoning by adding an extra pinch of salt or a splash of white balsamic vinegar if needed to enhance the flavors.
- Serve: Pour the vinaigrette over your favorite salad immediately for the freshest taste.
- Enjoy: This vinaigrette pairs wonderfully with a Simple Strawberry Arugula Salad or a Chicken Berry Salad featuring herbed chicken breast, strawberries, and blueberries. Use it to elevate any green salad with a tangy and sweet flavor.
Notes
- Use white balsamic vinegar for a milder, sweeter flavor compared to traditional dark balsamic vinegar.
- Adjust honey amount or substitute with agave or pure maple syrup to make it vegan.
- Water is used only to adjust the vinaigrette’s thickness to your preference.
- Best served fresh but can be refrigerated in an airtight container for up to 3 days; shake well before using.
- Feel free to swap shallots with a small amount of red onion if unavailable.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad Dressing
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
