Strawberry Rhubarb Vinaigrette
Strawberry Rhubarb Vinaigrette tastes like summer in Minnesota
Equipment
- food processor
Ingredients
- 1/3 cup water
- 2 tablespoons lemon juice
- 1/2 cup honey
- 2 cups hulled and sliced strawberries
- 2 cups sliced rhubarb
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- 2 diced shallots
- 1/2 cup raspberry vinegar red wine vinegar works well too
- zest of 1 lemon
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- 1 teaspoon Dijon mustard
- 3/4 cup extra-virgin olive oil
Instructions
- 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.
- 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.
- 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.
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Notes
Copyright:
"Chef Laura Bonicelli"
"Chef Laura Bonicelli"
Nutrition
Calories: 90kcalCarbohydrates: 8gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 4mgPotassium: 64mgFiber: 1gSugar: 7gVitamin A: 12IUVitamin C: 9mgCalcium: 13mgIron: 1mg
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