Strawberry Vinaigrette

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.    

Yummy Strawberries

 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.    

Strawberry Vinaigrette w/ Salad

 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.


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