I have been buying organic red berries – namely strawberries & raspberries – by the double (and sometimes triple) carton-full for the past couple of weeks.
I can’t seem to get enough of their juicy sweetness!
Although the majority of them have been consumed plain in their state of unadulterated perfection, I made sure to reserve a handful of each to make this delicious vinaigrette.
The rinsed berries are pulsed in a food processor until they form a gorgeous puree.
Champagne vinegar, Dijon mustard, pure maple syrup, canola oil, and a touch of salt round out the flavorful vinaigrette.
I am absolutely not exaggerating when I write that I could drink this straight-up. Or eat it with a spoon.
The lusciously think vinaigrette is sweet and slightly tangy, and has enough body to use as a dip.
Trust me, I ate my fair share of strawberries dunked right into the vinaigrette.
The shining moment came when I drizzled the vinaigrette over a salad comprised of baby greens, berries, and bites of granola-crusted goat cheese (recipe to come!).
Red Berry Vinaigrette
yield: 1 cup, eight 2 Tbsp servings
- 1 cup fresh raspberries, preferably organic
- 3 medium strawberries, preferably organic, hulled & quartered
- 1 Tbsp champagne vinegar
- 1 tsp coarse ground (country style) Dijon mustard
- 1 1/2 Tbsp pure maple syrup, preferably Grade B
- 2 T canola (or other neutral-flavored) oil
- Kosher salt, to taste (about 1/2 tsp)
- Place raspberries and strawberries in a mini food processor or blender. Process/blend until pureed.
- Add in the vinegar, mustard, and maple syrup. Process/blend until well-mixed.
- With the motor still running, stream in the oil and process/blend until emulsified.
- Season to taste with salt.
- Store in an air-tight container in the refrigerator for up to 1 week.
Nutritional Information per 2 Tbsp serving:
51 calories, 3.6 grams fat, 0.25 grams saturated fat, 4.8 grams carbohydrates, 1.1 grams fiber, 2.7 grams sugars, 0.1 grams protein