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Strawberry Balsamic Vinaigrette with ginger



1 cup strawberries, stems removed
1 shallot, sliced
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
1/4 teaspoon kosher salt
1/4 cup olive oil, pure; I use canola
1/4 tsp ginger (optional); see notes*

Directions:

Place all ingredients in a jar or a blender pitcher.

Using an Imersion or conventional blender puree the dressing until
smooth.

notes:
I added the ginger to this recipe and this is a work in progress so it's
taste as you go with the ginger. To me 1/2 tsp of ginger is too much.



** Exported from Now You're Cooking! v5.84 **



--

The beet goes on -Alan

Alan wrote:

> Strawberry Balsamic Vinaigrette with ginger
>
> 1 cup strawberries, stems removed
> 1 shallot, sliced
> 1 tablespoon balsamic vinegar
> 1 tablespoon red wine vinegar
> 1/4 teaspoon kosher salt
> 1/4 cup olive oil, pure; I use canola
> 1/4 tsp ginger (optional); see notes*
>
> Directions:
>
> Place all ingredients in a jar or a blender pitcher.
>
> Using an Imersion or conventional blender puree the dressing until
> smooth.
>
> notes:
> I added the ginger to this recipe and this is a work in progress so it's
> taste as you go with the ginger. To me 1/2 tsp of ginger is too much.

That sounds good! I might try it as dressing for a baguette sandwich of
turkey and provolone. Or as a dipping sauce for a pan-cooked pork chop. In a
few months, I'd put it into a spinach salad with peaches and almonds.

Thanks for the recipe.

Bob