Strawberry Rosemary Vinaigrette

Oh Friends,

I think I’ve just created my new favorite summer salad dressing.  This one is a little bit sweet, a little acidic, a little salty & has a bit of a bite, but not too much. Oh, and it’s GORGEOUS.

This vinaigrette can be used to perk up a simple green butter lettuce salad, or it would be delish on a whole meal salad- something like…I’ll post that salad idea next..but yes, it will have salmon…and yes it will be something to replace your tired ceasar standby..at least for the summer.

 I was at the Ballard Farmers Market today and I got this wonderful raw blackberry honey.  It adds a depth to this dressing that sugar just wouldn’t.  I think raspberries or blackberries would work well with this recipe too.

What you’ll need:

1 cup fresh strawberries

1 TBSP Raw Honey

1/4 cup water

1 tsp fresh rosemary

 1/4 cup Champagne vinegar

1/2 cup avocado oil + 1 TBSP roasted walnut oil (not shown, added at the end because it needed more ‘crunch’)

1/2 tsp kosher salt

How to make it:

Puree strawberries, honey & water (I used my handy little cuisenart blender). Remove and set aside.

Blend chopped rosemary & vinegar on high speed for 10-20 sec.  Strain to remove rosemary.  Add the strawberry mixture and vinegar infusion back to the blender along with the other ingredients and mix well.  Chill mixture for at least 30 minutes before dressing a salad.

 Voila!

Tip: If you don’t have a rosemary plant in your garden, get one! They are no grow drama and fresh rosemary is da-bomb for lot’s of recipes.

 Let me know, down below what you think if you try this!