strawberry chardonnay vinaigrette

Ingredients -

1 Cup Strawberries, hulled
1/2 Cup Chardonnay Wine
1/3 Cup White Wine Vinegar
3 Tablespoons Sugar
1 Tablespoon Honey
1 Teaspoon Dijon Mustard
1/4 Teaspoon Salt
1/8 Teaspoon Fresh Ground Black Pepper
1 Cup Vegetable Oil
1/4 Cup Fresh Mint, chopped

Preparation:

1. In blender, place all ingredients except oil and mint.

2. Cover and blend until pureed.

3. Slowly stream in the oil until vinaigrette thickens.

4. Transfer the vinaigrette to serving bowl or airtight container.

5. Stir in the mint when ready to serve.

6. Will last up to 4 days when refrigerated.

Vinaigrette Tip -

Baby Corn

Baby corn is found in a number of dishes both raw and cooked. The baby corn are usually served warm or at room temperature.

Vinaigrette Tip -

Avocado

Avocado is a vegetable that has creamy, buttery flesh when ripe. Choose avocado that are firm to the touch, but give a little when pressed. Avocados that are rock hard have yet to ripen.

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