I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Strawberry Mint Vinaigrette

Strawberry Mint VInaigrette

It’s always nice to whip up a simple, homemade dressing for a salad, and this one is really special.  A little sweet from the berries with the nice summery hit of mint.  And it’s a great way to use up some berries lingering in the fridge.  I love it on a salad of fresh butter lettuce tossed with slice strawberries, salty feta or goat cheese and crunchy pecans.  It also goes well with spinach, and is a nice dressing for a fruit salad too.

Strawberry Mint Vinaigrette

8 ounces hulled strawberries

1 small shallot, peeled and quartered

6 – 7 fresh mint leaves

¼ cup honey

¼ cup white wine or champagne vinegar

2 Tablespoons lemon juice

¼ cup vegetable oil

Place everything but the oil in the carafe of a blender and blend until completely smooth.  With the motor running, slowly drizzle in the oil until you have a nice, emulsified dressing.  Store the vinaigrette in a jar with a tight-fitting lid for up to three days in the fridge.  Shake well before using

Makes about 2 cups

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