This strawberry vinaigrette brings a touch of summer to any salad. The sweetness of strawberry vinegar and agave syrup pairs beautifully with the sharpness of shallot, the subtle heat of ginger, and the herbal depth of thyme. Use it to dress sturdy greens like endive, frisée, or arugula for a refreshing contrast — or drizzle it over tender butter lettuce with strawberries, toasted almonds, and crumbled blue cheese. For an elegant finish, garnish your salad with bits of crystallized ginger and freshly cracked peppercorns that have been lightly toasted for a fruity, mellow heat.
INGREDIENTS:
2 tablespoons strawberry vinegar*
1 teaspoon agave syrup or mild honey, or to taste
1 small shallot, minced (around 2 teaspoons)
½ inch of peeled ginger, grated, juice squeezed (1/2 teaspoon or less)
1 sprig of fresh thyme, minced
Salt and pepper to taste
4 tablespoons neutral flavored oil such as grapeseed
2 tablespoons almond oil (OR 6 tablespoons neutral flavored oil such as grapeseed oil
Use homemade strawberry-infused vinegar or a high-quality store-bought version.
METHOD:
In a small non-reactive bowl, whisk together the strawberry vinegar, agave syrup (or honey), minced shallot, ginger juice, thyme, salt, and pepper. Let the mixture sit for about 5 minutes to allow the flavors to infuse.
Slowly drizzle in the oil (or oil blend) while whisking continuously. Continue whisking until the vinaigrette is fully emulsified and slightly thickened.
Taste the dressing and adjust as needed — adding a touch more vinegar for brightness, agave for sweetness, or oil to soften sharpness.
Transfer to a small glass jar or bottle, seal tightly, and refrigerate. Shake or whisk before using. Use within 5 days for the freshest flavor.
SERVING SUGGESTION:
Drizzle over mixed greens with strawberries, roasted almonds, and crumbled blue cheese. Finish with candied ginger bits and freshly toasted cracked peppercorns for a gourmet touch.
