Raspberry Vinaigrette

I love strawberries in salads. They’re so cheerful, and their sweetness is a great match with peppery arugula.

I wanted a dressing that would compliment the berries, but not overwhelm the salad. So I cracked open the new bottle of raspberry vinaigrette that Xavier had brought home a few weeks before from Le Bon Marche as a surprise, and came up with this recipe.

Here, I used shaved Parmesan, but I think that feta would work well, too. I also really like strawberries and baby spinach together. I’m thinking of making a strawberry soup, too. What other out-of-the-ordinary places do you think we can play with strawberries this summer?

INGREDIENTS

¼ cup raspberry vinegar
1 tablespoon lemon juice
1 tablespoon shallot, chopped fine
1 teaspoon Dijon mustard
1 tablespoon honey
½ cup grapeseed oil
sea salt
pepper

WHAT YOU DO

Combine first five ingredients in food processor or blender, and mix well. Slowly add the grapeseed oil in a steady stream while the processor is running, and season with salt and pepper to taste.