The strawberries seem to be particularly sweet this year. I created this dressing when they first came into season and have been making it all summer long. We Californians are lucky to enjoy fresh strawberries for several months. I think the sweetness of the dressing is a great contrast for peppery arugula or even a spinach salad.
1 cup fresh farmer's market strawberries
1 Tablespoon shallot, minced
1 garlic clove, minced or put through a press
2 Tablespoons balsamic vinegar
2 teaspoons dulse flakes (optional, but a great way to incorporate nutrients from sea vegetables)
1 teaspoon salt, more to taste
pepper to taste
1/3 to 1/2 cup olive oil
Place strawberries, shallot, garlic, vinegar, dulse, salt and pepper in a blender and blend well. Slowly drizzle in olive oil with blender running until dressing is smooth and creamy. Adjust seasoning as needed. Makes a little over 1 cup of dressing.
You may add a little water before the olive oil if you like a thinner consistency. Try adding some avocado for a nice creamy dip.