Roasted Strawberry Vinaigrette

Chef Ken
Course Salad


  • Mixing bowls
  • Hand-held mixer or food processor


  • 8 ea Strawberry med-large size
  • 1 pinch Sugar
  • 1 pinch Kosher salt
  • 4 grinds Black pepper corns
  • 1 dash EVOO extra virgin olive oil
  • .5 ea shallot coarsely chopped
  • .25 cup Balsamic vinegar (1/4 cup)
  • .125 cup White wine vinegar (1/8 cup)
  • 1 TBSP Dijon mustard
  • 1 TBSP Maple syrup actual maple syrup, not Log Cabin
  • 1 pinch Kosher salt to taste
  • 4 grind Black pepper corns to taste
  • .25 cup EVOO


  • Preheat oven to 425f°
  • Combine strawberries, sugar, salt, pepper and olive oil in a bowl, toss to coat. place on foil-lined tray, and roast for approx. 20 minutes.
  • While strawberries are roasting, combine shallots, balsamic vinegar, white wine vinegar, dijon mustard, maple syrup, salt & pepper in mixing bowl.
  • Add strawberries (allow to cool first) into bowl, get as much of caramelized drippings as possible, and then blend with processor, either to smooth puree or a little chunky per your preference.
  • Once all other ingredients are mixed in to preference, slowly add in 1/4 cup olive oil.
  • Add 3-4 TBSP into mixed greens/veggies salad to taste, toss and serve.
Keyword vinaigrette

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