Wild blue vinaigrette
6 to 8 fresh medium strawberries,
stemmed and hulled
1/2 cup fresh raspberries
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2 tablespoons white vinegar
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/4 cup granulated sugar
1/4 cup fruit-infused beer (see note)
Freshly ground black pepper
Makes about 1 1/2 cups.
Place strawberries, raspberries and white vinegar in a blender and blend until smooth. Add red wine vinegar, balsamic vinegar, sugar and beer; blend briefly until fully combined. Season to taste with salt and pepper. Cover and chill completely. If necessary, shake or stir to recombine before using to dress a salad.
Nutritional information per 2-tablespoon serving: 28 calories; no fat; no protein; 6.5 g carbohydrate; 6 g sugar; 0.5 g fiber; 2 mg sodium; 5 mg calcium; 26 mg potassium.
Note: Chef Niemann makes this dressing with Wild Blue, a blueberry-infused lager that was introduced to the St. Louis-area market in December and will be nationally distributed in March. We tested this recipe using a Belgian raspberry lambic. Pair the salad with a fruit-infused beer.