Stawberry-Balsamic Vinaigrette


Victor Protasio; Food Styling: Torie Cox; Prop Styling: Claire Spollen


  • 1 cup fresh strawberries (about 5 1/2 oz.), hulled
  • 3 tablespoons balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon raw honey
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon fresh thyme leaves or chopped fresh basil
  • Salt and freshly ground black pepper


  1. Blend all ingredients except salt and pepper in a high-speed blender until smooth. Taste and season with salt and pepper.

  • Yield: 1 1/4 cups

This Recipe Is

Beth Lipton