This vinaigrette would pair lovely with a salad of fresh spring greens, sliced berries, toasted pecans, and gorgonzola cheese. If you don't care for balsamic vinegar, try substituting cider vinegar.
- 1 c. strawberry sauce*
- 1 Tbsp. plus 1 tsp. balsamic vinegar
- 1 Tbsp. honey
- Pinch of salt and pepper
- 2 Tbsp. plus 1 tsp. extra virgin olive oil
Blend the strawberry sauce (or strawberries plus sweetener), vinegar, honey, and salt and pepper until smooth. With the blender or food processor still going, drizzle in the olive oil in a steady stream, and blend until emulsified. Use immediately, or cover and store in refrigerator.
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