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
Nutrition Facts
Per Serving (serves 24 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
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 , uncovered.
- 2
Reduce the heat to a simmer and add in the shallots, vinegar, and lemon zest. Continue to simmer for 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 . Season with salt and pepper and serve over your favorite greens.
Chef's Notes
Copyright: "Chef Laura Bonicelli"