Braising Greens in Strawberry-Honey Vinaigrette #LocavoreFeast #Sponsored

This is a sponsored post written by me in conjunction with a Locavore Feast I hosted.

Some ingredients were provided for this post and this page may contain affiliate links.

No dinner party is complete without a few fresh salads, I say. And for a recent Locavore Feast, I wanted to use the wildflower honey from Carmel Honey Company in a hearty salad with greens from Serendipity Farms.* Ever grateful that two of my favorite purveyors donated to this fundraising dinner.

Ingredients

Strawberry Vinaigrette

1 C strawberries, stemmed and quartered
1 T honey
5 T red wine vinegar
1/3 C olive oil
1 t salt
1/4 t black pepper

Salad

greens, thinly sliced (I used the Braising Greens Mix from Serendipity that included kale and chard. Feel free to use less hearty greens if you wish)
fresh strawberries for garnish
freshly ground salt, as needed
freshly ground pepper, as needed
crumbled cheese, optional (I forgot to add this. Whoops!)

Procedure

Combine the strawberries, honey, vinegar, olive oil, salt, and pepper in the bowl of a food processor or blender and puree until very smooth, about 2 minutes.

Place braising greens in a large mixing bowl and dress as desired. Toss to coat completely and turn onto a serving platter. Garnish with fresh strawberries and top with a sprinkle of salt and pepper, if needed. Serve immediately. The dressing will store in the refrigerator for up to 2 days. Just whisk it before using if it has separated.

Find the Sponsors

Find Serendipity Farms...

on the web, on Facebook, on Twitter

Find Carmel Honey Company
on the web, on Facebook, on Twitter, on Instagram

*Disclosure: I received complimentary product for the purpose of recipe development. This is a sponsored post that contains affiliate links. Although this post is sponsored, all opinions are my own.*

Comments

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page . We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Culinary Adventures with Camilla

Search This Blog