Kosher salt and fresh cracked black pepperto taste
Cut the tops off the fresh strawberries. Add the strawberries, vinegar, honey to the food processor—season with salt and pepper to taste. Give the strawberries a few pulses.
Next, turn the food processor on and drizzle the oil into the feed tube. Blend until the vinaigrette becomes creamy and emulsifies.
Taste and adjust seasonings as needed.
Use immediately or store in the refrigerator until needed.
Strawberries: Use the freshest, most flavorful strawberries you can find. If you use frozen strawberries, let them defrost first.Storage: You can store this vinaigrette in an airtight container for up to 7 days. I do not recommend freezing this dressing, so use or discard it after a week.
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