1 Cup Strawberries, rinsed and trimmed*
Juice of One Large Lemon (about 1/4 cup)**
3 T. Hazelnut Oil
1/2 Cup EV Olive Oil
Sea Salt and Black Pepper, to taste
*Feel free to experiment with other berries; I chose strawberries because they are everywhere at our Farmer's Market right now.
**You can also use balsamic or white balsamic vinegar, or other vinegar of your choice, for this dressing.
Add all ingredients to a blender and blend until smooth.
I served this with a salad of:
Mixed Baby Greens+Strawberries+Thinly Sliced Rhubarb+Toasted Hazelnuts
I had never actually tried rhubarb before, but had bought some at the Farmer's Market last weekend. It reminds me of a not quite ripe plum- tart and a little sour. It's a really nice contrast to the sweetness of the strawberries and the richness of the toasted hazelnuts. I would suggest keeping your slices super thin, so as not to overwhelm your taste buds with tartness.