Strawberry Rhubarb Vinaigrette
Strawberry Rhubarb Vinaigrette tastes like summer in Minnesota
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
24 servings
Ingredients
- 1/3 cupwater
- 2 tablespoonslemon juice
- 1/2 cuphoney
- 2 cupshulled and sliced strawberries
- 2 cupssliced rhubarb
- 2 diced shallots
- 1/2 cupraspberry vinegar (red wine vinegar works well too )
- zest of 1 lemon
- 1 teaspoonDijon mustard
- 3/4 cupextra-virgin olive oil
Instructions
- 1
In a medium-sized saucepan over medium-high heat, bring water, lemon juice, and honey to a boil. Add the strawberries and rhubarb. Cook, stirring often, for 8 minutes, uncovered.
- 2
Reduce the heat to a simmer and add in the shallots, vinegar, and lemon zest. Continue to simmer for 10 minutes until the mixture reduces by half, and the mixture is jam-like. Remove from heat and cool for a few minutes.
- 3
Pour the mixture into the bowl of a food processor fitted with a metal blade. Add in the Dijon mustard. Process until the mixture is smooth. With the motor still running, slowly pour in the oil. Once the oil is all in, continue to process for 15 seconds. Season with salt and pepper and serve over your favorite greens.
Chef's Notes
Copyright: "Chef Laura Bonicelli"
Nutrition (per serving)
90
Calories
1g
Protein
8g
Carbs
7g
Fat
1g
Fiber
4mg
Sodium