By Kari Doherty
Yield: about 1 cup
- 1/3 C. white wine vinegar
- 1 T. Sucanat (or sugar or more honey)
- 1 T. honey
- 2 T. spicy brown mustard
- 1 T. horseradish
- 2/3 C. oil
- 1 t. toasted sesame oil
- 1/2 C. fresh strawberries, crushed with fork
Place all of the ingredients, except the strawberries and oil, in a blender or jar. Blend or whisk the ingredients until combined. While whisking or blending, slowly add the oil to the other ingredients. Pour into a sealed container.
Remove the green tops from the strawberries and mash the berries with a fork.
Add the berries and juice from mashing to the vinaigrette and shake.