Something that never used to happen in this particular household was finding there were too many strawberries to handle in the fridge! This week we did a double load of groceries and ended up with twice the amount of in-season strawberries in our kitchen. Milkshakes for breakfast & packed lunchbox snacks still left me with more strawberries (on the quick path to rotting) than I was comfortable with.
As I prepped my pork chops for lunch, I couldn’t help but wonder what dessert I could make with the strawberries. Taking a break from too many pastries, I was in a dilemma – what could I make?? Then it dawned on me…pork chops are usually delicious paired up with a sweet sauce, aren’t they? I found this great recipe & the rest is delicious history made. The tangy nature of strawberries enhances this dressing and gives anything from meat to salad a great kick! By definition, a vinaigrette is made by mixing oil with something acidic, such as vinegar or lemon juice, into a stable emulsion. I found strawberries give it a wonderful touch, not to mention the color, it’s fa-bu-lous!
For the Vinaigrette
- 1/2 cup of fresh strawberries
- 1 tablespoon of white wine vinegar
- 1 tablespoon of orange juice
- 1 tablespoon of canola oil
- 1 teaspoon of honey
- 1/2 teaspoon of salt
As simple as can be, all you need is blender power! Combine all the ingredients in a blender or food processor and puree until smooth. Set on the table and drizzle over anything! My leafy greens & pork chops were divine!