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
|Name||Red Berry Vinaigrette|
|Prep Time||10 minutes|
|Cooking Time||0 minutes (No cooking)|
|Total Time||10 minutes|
|Servings||Makes approximately 1 cup|
|Yield||About 8 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)
1. Prepare the Berries
Begin by washing and hulling the strawberries. Cut them in half to make them easier to blend.
Rinse the raspberries gently and set them aside.
2. Blend the Ingredients
In a blender or food processor, combine the strawberries, raspberries, red wine vinegar, honey, and Dijon mustard.
Blend until you have a smooth, vibrant red mixture.
3. Emulsify with Olive Oil
While the blender is running, slowly drizzle in the extra-virgin olive oil.
Continue blending until the dressing is emulsified and has a silky consistency.
4. Season to Taste
Taste the vinaigrette and season with salt and pepper according to your preference.
You can also adjust the sweetness by adding more honey if desired.
5. Store or Serve
Transfer the Red Berry Vinaigrette to an airtight container or a glass jar with a tight-fitting lid.
Store in the refrigerator for up to a week.
Drizzle this delicious vinaigrette over your favorite salads, whether it’s a classic garden salad, a spinach and goat cheese creation, or a mixed berry salad with nuts and greens.
Feel free to get creative and use it as a marinade for grilled chicken or as a dipping sauce for bread.
Estimated Nutrition Per Serving
- Calories: 60
- Total Fat: 5g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 5mg
- Total Carbohydrates: 5g
- Dietary Fiber: 1g
- Sugars: 4g
- Protein: 0.2g