Fresh Strawberry, Herb and Honey Vinaigrette/Marinade Recipe from Chef Cecily Gans of Staples High School Culinary Arts

Cecily Ganz is a culinary teacher at Staples High School. What makes her stand out is her commitment to teaching the kids the value of using local ingredients. Cecily spearheads our Gillespie Center monthly meal program where we, WFM, purchase food from our market for to kids prepare and serve the meal to our neighbors in need. She will be the guest chef at The Westport Farmers' Market on May 22nd. You can find her recipe for Fresh Strawberry, Herb & Honey Vinaigrette below. 

Fresh Strawberry, Herb and Honey Vinaigrette/Marinade

½ cup honey - Andrew's buckwheat honey is great for this application

1 pint+ fresh market strawberries, hulled

1 cup unfiltered cider vinegar or white balsamic vinegar

½ cup lemon juice

2 cups extra virgin olive oil

2-3 Tablespoons of whole grain mustard

1 teaspoon Himalayan sea salt 

2 teaspoons freshly cracked black pepper

1 small bunch fresh flat leaf parsley (leaves only)

1 small bunch chives

1 bunch fresh fennel fronds – from 1 head

½ fennel bulb, fine dice

1 shallot, minced

1 small bunch fresh mint (leaves only)

1 teaspoon fresh or dried lavender – for culinary applications only

*Blend with and immersion blender or food processor, adjust ingredients and season as desired, use as needed!

Must be refrigerated!

Great to marinate chicken, fish, vegetables or tofu, as a salad dressing, over watermelon or other melon cubes, with a kale salad with feta or goat cheeses, with whole grain salads or as a dip for fruit and vegetable crudités