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!