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Strawberry-Chardonnay Vinaigrette




Source of Recipe


Good Housekeeping


Recipe Introduction


This is the original recipe served at Dierdorf & Hart's Steakhouse in St. Louis from executive chef Greg Becket, who typically serves the vinaigrette over a bed of mixed baby greens, crumbled goat cheese, toasted almonds, and, of course, fresh strawberries.




List of Ingredients




1 cup fresh strawberries, hulled
½ cup Chardonnay wine
1/3 cup white wine vinegar
3 Tablespoons sugar
1 Tablespoon honey
1 teaspoon Dijon mustard
¼ teaspoon salt
1/8 teaspoon ground black pepper
1 cup vegetable oil
¼ cup chopped fresh mint leaves (optional)


Recipe



In blender, place all ingredients except oil and mint; cover and blend until pureed. With blender running, through the hole in the cover, add oil in a slow, steady stream until vinaigrette thickens.

Transfer vinaigrette to serving bowl or jar. If not using right away, cover and refrigerate up to 3 days. Stir in mint if you like. Spoon vinaigrette over greens.