- Serves: 4 to 6
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
Vinaigrette:
- 1/2 pound strawberries
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons red wine vinegar
- 3 tablespoons Champagne vinegar
- 2 tablespoons chopped fresh basil
- 5 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
Salad:
- 12 to 16 ounces mixed baby greens
- 1/2 pound strawberries, sliced
- Optional garnishes: watercress or sunflower sprouts and Spicy Maple Pecans (sold in the PCC Deli)
Directions
For the vinaigrette, combine the strawberries, maple syrup, vanilla, red wine vinegar and Champagne vinegar in a skillet. Let it simmer, covered, until strawberries are soft, 10 to 15 minutes. Strain the juice and set aside.
In a blender, combine cooked strawberries and fresh basil. Add olive oil slowly while blending. Add salt, then pour into a bowl and stir in the reserved juice. Refrigerate until cooled.
Arrange the greens and sliced strawberries in a bowl or on individual plates. Dress with the vinaigrette and desired garnishes.
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