By Perre Coleman Magness, The Runaway Spoon
Makes about 2 cups
8 ounces hulled strawberries
1 small shallot, peeled and quartered
6-7 fresh mint leaves
1/4 cup honey
1/4 cup white wine or champagne vinegar
2 tablespoons lemon juice
1/4 cup vegetable oil
1. Place everything but the oil in the carafe of a blender and blend until completely smooth.
2. With the motor running, slowly drizzle in the oil until you have a nice, emulsified dressing.
3. Store the vinaigrette in a jar with a tight-fitting lid for up to three days in the fridge. Shake well before using.
