This is the second segment of the Valentine’s Day meal preparations.
Valentine’s Day – Second Course: Salad
In the last post, Roasted Garlic Oysters in a Brown Butter Glaze we discussed the fun involved in Valentine’s Day cooking and setup a delicious four course meal at home. Break out the lingerie and/or apron, we are going to work on the Salad Course this time. Keeping with the cheesy, red and “rose” themed menu, this salad is going to be a light and airy bed of greens with fresh and dried strawberries, accented with candied walnuts. Topped off with a smooth Strawberry Vinaigrette.
This salad helps to accentuate the next course.
With as many fun and fancy devices I have in my kitchen, making a vinaigrette doesn’t involve any of them. Strawberry Vinaigrette (and blackberry vinaigrette) are very simple and only take a few minutes. Throw in a blender, bottle up, chill, eat. If kept in the refrigerator, they can last up to a month. Mine never last that long, but they can. If you don’t like salads (which I can totally appreciate), this vinaigrette is a fantastic marinade on baked pork chops.
True love stories never have endings.
GOOD FOOD. GOOD FRIENDS. GOOD TIMES
Strawberry Vinaigrette DressingPrint This
1 pint of strawberries, washed and trimmed
¼ cup honey
¼ cup apple cider vinegar
¼ cup olive oil
½ teaspoon salt
½ teaspoon finely ground white pepper
- As stated above (in case you didn’t read my fascinating intro) put all your ingredients in a blender and blend until smooth.
- Bottle up with any type of bottle/lid that gives you an airtight seal.
- Refrigerate up to one month. Or eat some more salads and pork chops ?