Strawberries!

by cary, May 26, 2009 | Permalink

So it’s that time of year, my favorite time of year actually, strawberries are finally in season in North Carolina!  We have an abundance of affordable and oh-so-delicious conventional and organic strawberries from T.C. Smith Farms in Seven Springs and Cottle Farms in Faison.   I’m a creature of habit and when the strawberries arrive I will literally have a green salad with strawberries and goat cheese for every meal possible except breakfast, which will be berries and cereal or berries and yogurt.  Normally, I build a really simple salad with mixed greens or baby spinach and sliced strawberries, crumbled, fresh goat cheese and balsamic vinaigrette, but this year I’ve added slivered, toasted almonds and a much improved Balsamic-Fig dressing.  As always, we have a great selection of local goat cheese including a fresh chèvre from Celebrity Dairy in Siler City.  Here is the recipe for the dressing: 

Balsamic -Fig Vinaigrette

2 Tablespoons AFA Organic Adriatic Fig Spread

1 Tablespoon chopped shallot

¼ cup 365 Everyday Value Organic Balsamic Vinegar

¼ cup nut oil (almond, hazelnut, walnut, etc…)

½ cup vegetable oil or other neutral tasting oil

Salt and Pepper to taste

Fresh Herbs to taste (thyme, chives and basil work particularly well)

In a blender combine fig spread, shallot, and balsamic vinegar until smooth.  While the blender is still running (on low), drizzle in the oil until a nice thick emulsion forms.  If it is too thick for your tastes drizzle in water a teaspoon at a time.  Taste and then add salt, pepper, and herbs and taste again. 

This recipe makes about 1 ¼ to 1 ½ cups of vinaigrette and stores well in the refrigerator in a covered container.  The fig spread is what makes this dressing.  Of course if you have fig preserves left from last year’s fig crop please use those.  Also, do not use olive oil for this recipe; and if you don’t have the nut oil just use all vegetable/neutral oil- I like grape seed oil for salad dressings. I’ve been using hazelnut oil because I think it adds a nice layer of flavor, but the dressing is still delicious without it.  If you don’t have a blender, or don’t want to wash the blender, the same results can be achieved with a bowl and a whisk- just make sure the shallot is chopped to a fine mince.