sprinklefingers

i made strawberry syrup. then i made a list of things you could do with that strawberry syrup. then at dinner last night, i though of this: making a salad dressing with the strawberry syrup! inspired! delicious!

it’s no secret that i love the combination of strawberry & balsamic. which is why i was so surprised i hadn’t thought to make a dressing with the syrup before. but, even i have faults - and i guess this is one of them. but it ends here. now that i’ve made the dressing once, i have a feeling it will be in my fridge all summer long (if summer ever gets to oregon. seriously, as i type this it is 42 degrees out.)

simple vinaigrette with strawberry syrup

all vinaigrette begin with a 3-to-1 ratio of oil to vinegar. meaning, if you use three tablespoons of oil, you’ll want one tablespoon of vinegar. if you like strong vinegars (like a good aged balsamic) you may decide to use a tiny bit less vinegar. which is fine. making a good salad dressing, like most things in the kitchen, depends a lot upon your tastes. adjust ingredients to your liking, and you’ll come up with something perfect for you.

note: this makes enough dressing to keep it around for a while.

• 3/4 cup best olive oil
• 1/4 cup aged balsamic vinegar
• 1 or 2 T (or more) strawberry syrup
• 1/2 clove garlic, pressed (or use a few shakes of granulated garlic)
• pinch of crushed dried basil
• pinch of orange zest
• salt, to taste
• pepper, to taste

add all ingredients to a glass jar, put on the lid and shake like crazy. alternatively, add all ingredients to a non-reactive* bowl, whisk like crazy. once you’ve got it mixed up, taste it. adjust as you see fit.

let the dressing sit at room temperature for a bit before serving. or, make it a day ahead and store in the fridge. it will keep for weeks, so it’s a good thing you made plenty!




* what’s the deal with non-reactive? check it out.
also ahead: a strawberry-balsamic inspired salad idea!