June Strawberry Balsamic Dressing and a Freezer Grab

spring strawberry balsamic vinaigretteJune is the time of year to get fresh, locally grown strawberries in New York State.  They are so delicious and sweet, especially after a long, cold winter.  Spring greens and asparagus are also available at roadside stands and farmers markets.  So if you want a spring treat, dig into your freezer, pull out a packet of venison chops or steaks, marinate them in a teriyaki sauce, grill them to a perfect medium rare, and serve them alongside a salad of spring greens and asparagus with a strawberry balsamic dressing.   Eat outside and enjoy.

Strawberry Balsamic Vinaigrette Dressing


1 cup strawberries, washed and stems removed (hulled)
1 tsp. local honey
3 Tbsp. balsamic vinegar
3 Tbsp. olive oil
Pinch of salt
Pinch of fresh black pepper

Optional additions:
1-2 fresh basil leaves
1 glove of garlic


To maximize flavor of the strawberries, place on a foil lined baking sheet with sides turned up to catch any juices and bake them in a 400 degree preheated oven until caramelized (optional step). Place all ingredients in a blender or use an immersion blender and blend until smooth and emulsified.  Keep refrigerated until ready to use.  Use within a few days or freeze to use later.

Notes:  this dressing is delicious on a salad of spring greens or drizzled over lightly cooked asparagus.  It also tastes great drizzled over roasted or grilled wild fowl, fish or venisonstrawberry balsamic vinaigrette.

Makes 4 to 8 servings, depending on application

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