Sometimes life just hands you one of those days.
A great day.
Full of sunshine.
A strawberry field.
A good friend to share the ride.
A nice dog.
And two of the cutest littles around.
I had one of those days this week.
The strawberries are coming in fast and furious here in the Northeast. "They are ripe for the picking" as the saying goes; so when my daughter-in-law called and asked if I'd like to meet her and the grand littles for a morning of strawberry picking, I was out the door with my basket faster than you can sing "Strawberry Fields Forever"
Meet Hannah, 3 years old: she liked the sweet red ones and NOT the sour green ones.
And a very nice yellow dog, he liked the girls. Seems happy, doesn't he?
10 strawberries, washed and hulled
1 teaspoon sugar or honey
1 teaspoon dijon mustard
1/4 cup white or red wine vinegar
1/2 to 1 cup extra virgin olive oil
salt and pepper to taste.
Put the strawberries, sugar, and dijon mustard in a blender. Puree. Add vinegar and pulse again. With motor running on low, slowly drizzle in olive oil to emulsify (mix and thicken) Season with salt and pepper. Check seasoning with a piece of green. Adjust if necessary.
Serve over a bed of mixed baby greens, sliced strawberries and goat cheese crumbles. Yum.