Strawberry Poppyseed Vinaigrette

SALADS & GREENSVEGGIES & VEGETARIANSIDESDRESSINGS SAUCES ECT.
Written By Jenna Johnson
 
 

Want a refresher on how to make this?

Makes about 1 1/2 cups

INGREDIENTS

  • 1 small shallot, minced

  • zest from 1/2 lemon

  • juice from 1 lemon

  • 1 tablespoon Dijon mustard

  • 2 tablespoons strawberry jam or preserves

  • 1/2 cup red wine vinegar

  • 3/4 cup olive oil

  • 1/4 cup neutral oil like canola or vegetable

  • Kosher salt and pepper to taste

  • 1 tablespoon chopped fresh thyme

  • 1 1/2 tablespoons toasted poppyseeds

INSTRUCTIONS

Prepare your shallots

Add the shallots, lemon zest, and juice to a large bowl and let them sit for 10 minutes to get rid of some of the raw shallot taste.

Make the dressing

Add the dijon, vinegar, and jam and whisk well, then slowly drizzle in the oils while whisking constantly and vigorously!

Once all the oil is added, whisk in the salt and pepper, thyme, and poppyseeds and check the seasoning. It will get more intense as it sits for a day, so be aware of that!

The dressing will keep in the fridge for up to two weeks covered in an air tight container.

Chef’s Note: You can make this with all olive oil, but I like to do a mix of oils so it doesn’t solidify on me in the fridge! Totally up to you!

Jenna Johnson
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