Fresh fruit juices and mashed or puréed fruits offer creative ways to jazz up any dressing. Fruit-based dressings go well with dark leafy salad greens, such as arugula or spinach, or on any salad topped with toasted nuts and chèvre. Strawberry-Honey Balsamic Vinaigrette Makes 1 cup 1 cup strawberries, coarsely chopped 1/4 cup balsamic vinegar 1 tbs.raw honey 1/2 cup extra-virgin olive oil or walnut oil Salt and freshly ground pepper to taste Blend together the strawberries, balsamic vinegar and honey. While the blender is running, slowly drizzle in extra-virgin olive oil or walnut oil until the dressing is smooth and emulsified. Add salt and pepper to taste. Keeps in the refrigerator for one week

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