June is strawberry month in Southwestern Pennsylvania. This week in my Kretschmann Box was a basket of spring produce, which of course included some of the most beautiful strawberries I have ever eaten.
There is nothing better than fresh strawberries and popping them into your mouth one by one. But with this batch I was looking on expanding my application for these little sweets in a slightly novel way. I found a great recipe for Spinach and Strawberry Salad from Our Life in the Kitchen. I took some liberties on their vinaigrette, as my pantry dictated, and the results were quite nice. Without much hesitation, any pints or quarts of strawberries I buy in the future, I will make this vinaigrette.
Ingredients (about 1 1/2 cup)
1/2 cup Strawberries, chopped rough
2 T Sugar
1/2 cup Canola Oil
1/4 cup Balsamic Vinegar
2 T Cream
Rinse a few strawberries and rough chop them so they add up to 1/2 cup. Add the berries and sugar to a small bowl, mix well, and allow to sit for 5-10 minutes. The berries will begin to allow their juices to flow. Add the berries, vinegar, canola oil, salt, and the pepper to a blender; process on the lowest setting till this mixture is thoroughly emulsified. Finally, add the cream and blend till combined.