For this month's challenge, we were assigned Strawberries and Mustard. Meh, right?? When I think strawberries, I think of something sweet, maybe some whipped cream or chocolate. So I was naturally inclined to go with a dessert recipe. But, I could not figure out how to get mustard into a dessert recipe, without it tasting horrible, LOL. Which meant I had to think of a savory alternative, for these two ingredients. Let's just say I had been putting the challenge on the back burner, because I couldn't think of anything to make. Then the day before Valentine's day, I got an idea. Do you think I could find any strawberries, the day before Valentine's day? Nope, not at the three stores near our house. I must have sounded crazy, standing in the produce section exclaiming to myself, "who the heck runs out of strawberries right before Valentine's day?!?". Yup, I love talking to myself when I'm frustrated.... strangers don't seem to appreciate it though, LOL.
I FINALLY found some strawberries on Tuesday! I was so excited, until I picked up a package to inspect them. Moldy berries everywhere! I must have checked a dozen containers before finding a container that was mostly to my satisfaction. I waited for the perfect time to create. Both kids had school on Wednesday, so I came home and went into the kitchen, to work on my dressing idea. I must say, this is an amazing dressing! It's sweet and tart, smooth and creamy, and it looks so pretty! I decided to serve it on a spinach salad, with additional fresh strawberries, feta cheese and pistachios. A-MA-ZING!
Strawberry Poppy Seed Dressing
5 large strawberries, huled (about 1/2 C)
zest and juice of one clementine
2-3 Tbs honey (depending on how sweet your berries are)
1 Tbs honey Dijon mustard
generous pinch of coarse sea salt
fresh ground pepper
1/4- 1/3 C olive oil
1 1/2 tsp poppy seeds
Place berries in a food processor, with the clementine juice and zest, honey, honey Dijon mustard, salt and pepper. Process until smooth. With blades going, slowly stream in the olive oil, until dressing loosens enough to be pourable and is silky smooth. Remove blade from processor bowl and stir in the poppy seeds. Pour into a mason jar and refrigerate until ready to use. Will keep up to 7 days in the fridge.
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