Strawberries, Peaches, and Basil with Orange Vinaigrette
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.
Recipe by Cooking Light May 2012
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Credit:
Mary Britton Senseney/Wonderful Machine; Styling: Leigh Ann Ross
Recipe Summary test
Ingredients
Directions
Chef's Notes
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Nutrition Facts
Per Serving:
163 calories; fat 4.2g; saturated fat 0.5g; mono fat 2.6g; poly fat 0.7g; protein 2.1g; carbohydrates 32.5g; fiber 4.4g; iron 1mg; sodium 39mg; calcium 36mg.