Strawberries, Peaches, and Basil with Orange Vinaigrette

Photo: Mary Britton Senseney/Wonderful Machine; Styling: Leigh Ann Ross
Dan Barber, the chef of the acclaimed locavore restaurant Blue Hill at Stone Barns in Pocantico Hills, New York, created the first dessert vinaigrette I had encountered. This is an adaptation of his recipe, which incorporated much more olive oil and melted butter. The warm vinaigrette releases an intoxicating perfume when poured over the fresh fruit. Serve within 20 minutes of preparing for maximum flavor and optimal temperature.

Yield:

Serves 4 (serving size: 1 1/4 cups)

Recipe from

Recipe Time

Hands-on: 18 Minutes
Total: 18 Minutes

Nutritional Information

Calories 163
Fat 4.2 g
Satfat 0.5 g
Monofat 2.6 g
Polyfat 0.7 g
Protein 2.1 g
Carbohydrate 32.5 g
Fiber 4.4 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 39 mg
Calcium 36 mg

Ingredients

1 cup fresh orange juice
1 1/2 tablespoons sugar
1 1/2 tablespoons champagne vinegar or white wine vinegar
1 tablespoon extra-virgin olive oil
Dash of salt
1 1/2 cups fresh blueberries
1 pound fresh strawberries, halved
1 large ripe peach or nectarine, cut into 16 wedges
1/4 cup small fresh basil leaves

Preparation

1. Combine first 3 ingredients in a small saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 15 minutes). Add oil and salt to pan, stirring with a whisk. Let stand 2 minutes.

2. Combine berries and peach in a large bowl. Add juice mixture, stirring gently. Sprinkle with basil.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Rozanne Gold,

May 2012