When strawberries are in season, I'll make a puree and freeze it to make this vinaigrette year round.
Makes about 1 ½ cups
1 cup fresh strawberries, hulled and quartered
1/4 cup red wine vinegar
1 ½ teaspoons dijon mustard
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Combine strawberries, red wine vinegar, mustard, olive oil, salt, and pepper in a blender or food processor. Blend until smooth.
Pour the vinaigrette into an airtight container and refrigerate for up to 3 weeks.
Use on your favorite salad.