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Strawberry Balsamic Vinaigrette
Chef Tom Cressy makes the strawberry vinaigrette dressing for the spinach salad on The Statler Downtown Dallas hotel's Easter brunch menu.
DALLAS - Chef Tom Cressy from The Statler in Downtown Dallas stops by the Good Day kitchen to make a baby spinach and arugula salad with strawberry balsamic vinaigrette dressing.
It's a dish that's on the hotel's Easter brunch menu.
Strawberry Balsamic Vinaigrette
- ½ cup strawberry puree (puree fresh strawberries in blender or food processor; strain if desired)
- 4 tbsp balsamic vinegar
- 3 tbsp Dijon mustard
- 1 clove garlic
- 1 ¼ cup olive oil blend
- 2 tbsp honey
- Salt and pepper to taste
Combine all ingredients except for olive oil until fully mixed. Slowly whisk in olive oil till you have a consistent mixture. Pour over salad greens and mix thoroughly.
Serves 10-12.