Strawberry Rosemary Vinaigrette
Yield: makes about 1 cup
- 4 oz fresh strawberries
- 1 Tbsp sugar
- 1/4 cup water
- 1 tsp fresh rosemary
- 1/4 cup Champagne vinegar
- 1/2 cup canola oil
- 1/2 tsp salt
Puree strawberries with sugar and water and reserve. In a blender, combine rosemary and champagne vinegar.
Strain the mixture to remove any rosemary, add strawberry puree and remaining ingredients.
Mix well and chill at least 30 minutes before serving. Refrigerate in a container with a tight fitting lid for up to 5 days.
Download the printable Strawberry Rosemary Vinaigrette Recipe Card.