Ingredients:

1/4 cup balsamic vinegar 
2 tablespoons white sugar
1 teaspoon freshly ground black pepper
2 pints fresh strawberries, hulled and quartered
1 square (1 ounce) unsweetened chocolate, grated, or to taste

Preparation:

Mix balsamic vinegar, sugar, and black pepper together in a bowl.  Add strawberries and stir to coat; marinate in refrigerator until chilled, about 10 minutes.  Grate chocolate over top as a garnish.
 

Ingredients:

1 sprig rosemary
1 garlic glove
1 strip lemon peel
3/4 cup olive oil
1/4 cup lemon juice

 

Instructions:

Place the rosemary and garlic on a cutting board. Lightly crush both with a heavy knife. Put the rosemary, garlic, and lemon peel in a clean bottle or jar with a tight fitting lid. Pour in the oil and the lemon juice and cap tightly. Shake well. This dressing will keep for a week in the refrigerator. Shake well before serving.

 

 

Ingredients:

1/4 cup Extra Virgin Olive Oil
2 tablespoons white wine vinegar
2 teaspoons honey
1 teaspoon dijon mustard
10 cups stemmed and torn kale
1 carrot, shredded
1 cup candied walnuts (optional)

 

Ingredients: 1 tbsp of fresh lemon juice 1 tsp Dijon mustard 1 tbsp extra virgin olive oil 1 fennel bulb, shaved 1 cup flat-leaf parsley Salt and freshly ground pepper Instructions: In a large bowl, whisk the lemon juice, mustard and olive oil. Season the dressing with salt and pepper. Add the fennel and parsley and toss.   Source: Food and Wine

Grated Beet Salad

Root vegetables like red beets, turnips and potatoes cellar well and are available deep into springtime.  This recipe uses the UC Davis Olive oil and vinegar creating a light vinaigrette that is massaged into grated red beets and carrots. 
 

2 Tbsp vinegar, any kind

Juice of ½ lime

Pinch of sugar

Salt and freshly ground black pepper, pinch

6 Tbsp olive oil

1 lb beets, peeled and grated

½ lb carrots, peeled and grated

½ cup thinly sliced basil leaves

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