Skip to main content

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 webon Facebookon Twitter



Find Carmel Honey Company
on the webon Facebookon Twitteron 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

Popular posts from this blog

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

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P