Directions
Strawberry Rhubarb Vinaigrette
Combine the leftover fruit used to make the strawberry and rhubarb shrub from page 21 with olive oil, red wine vinegar and basil leaves in a food processor. Purée until smooth. Strain. Toss this vinaigrette with summer greens, such as arugula, and accompany with a glass of local Riesling or a refreshingly tangy local sour beer.
Summer Berry Salad
Place ingredients in a bowl. Toss. Season to taste with pepper. Serve accompanied with our “Strawberry Rhubarb Vinaigrette.”