This creamy vinaigrette brings sweet, spring, fruit flavor to tender greens without heavy pieces of strawberry weighing them down. Top your salad with rich, toasted nuts or seeds like sunflower seeds or pine nuts.
½ of a peeled shallot, minced
6-8 large strawberries, hulled and halved
½ cup basil microgreens
3 tbs honey
1/2 cup Champagne or other white wine vinegar
1/2 cups mild olive oil
Add shallot, strawberries, basil microgreens, honey and vinegar to a blender or food processor. Purée, scraping down sides as needed.
While food processor or blender is running, drizzle in olive oil to form a creamy emulsion.
TIP: This vinaigrette is thick. Spread in the bottom of your salad bowl and serve topped with tender greens.