Strawberry-Watercress Salad with Strawberry Preserves and Black Pepper Vinaigrette
Yield: 24 servings
Ingredients:
Strawberry Preserves:
1 lb. 8 oz. Jack Frost granulated sugar
1 lb. 4 oz. DFS strawberries, stemmed and sliced
6 Tbsp. Arneo Balsamic vinegar
6 Tbsp. Water
2 tsp. DFS cracked black pepper
Black Pepper Vinaigrette:
1/4 cup Realemon lemon juice
1/4 cup Roland white wine vinegar
3 cups Arneo olive oil
1/4 cup DFS cracked black pepper
1 lb. 8 oz. DFS Arugula leaves
1 lb. 8 oz. DFS watercress leaves
96 DFS strawberries, stemmed
DFS cracked black pepper, as needed
Directions:
1. To make strawberry preserves: In saucepan over medium heat, mix ingredients.
2. Bring to boil. Continue cooking at low boil about 25 minutes, until slightly thickened, stirring occasionally. (mixture will thicken further as it cools.)
3. Cool; pour into bowl. Cover and refrigerate.
4. To make Black Pepper Vinaigrette: In bowl, mix lemon juice and vinegar.
5. Whisk oil and pepper to blend thoroughly, then blend all together; cover and reserve. Whisk before serving.
6. For each serving, to order: In bowl toss 1/2 ounce each arugula and watercress with 1 tablespoon Black Pepper Vinaigrette; plate greens.
7. Dip cut sides of 4 strawberry halves in pepper; arrange around greens with 4 more strawberry halves.
8. Dot plate with 2 tablespoons Strawberry Preserves and 1 tablespoon Black Pepper Vinaigrette.
Recipe provided by the California Strawberry Commission