Strawberry Jalapeño Vinaigrette
Leave a commentJune 30, 2014 by hermosainn
The strawberry salad on the new summer lunch menu at Last Drop at the Hermosa isn’t your average strawberry salad. As per usual, we like to put a contemporary twist on classic dishes and here, we infuse a kick of jalapeño to balance the sweetness of the strawberries.
This is an easy-to-make recipe and can easily be altered to your own tastes – using a substitute for jalapeño if that’s too spicy or opting to include a different type of mustard.
Enjoy!
James Ducas, Executive Chef of LON’s & Last Drop at the Hermosa
Strawberry Salad
| INGREDIENTS (In Order) | QUANTITY |
| Strawberries | 2 cups |
| Jalapeno-micro planed-no seeds | 1 each |
| Honey | 2 T |
| Dijon Mustard | 1T |
| Champagne Vinegar | 1 cup |
| Oil | 3cups |
Procedure:
1. Place strawberries in blender with pulp from jalapeno-being careful not to have any seeds.
2. Add honey, dijon, and vinegar, pulse till smooth.
3. Slowly emuslify oil to consitency.
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Hermosa Inn 