Wednesday, February 14, 2007 11:00 AM–2:00 PM
“How to Eat a Rose”

Louisiana Strawberry Rosewater Vinaigrette

Photo by Peggy Wiltz

Prep Time:  Approximately 20 Minutes
Yields:  6 Servings

Comment:
Sweet Louisiana strawberries and aromatic rosewater make for a heavenly union and a delicious vinaigrette.

Ingredients:
1 cup diced strawberries
4 tbsps rosewater
2 tbsps finely diced shallots
½ clove finely diced garlic
2 tbsps white wine vinegar
2 tbsps limejuice
1 cup extra virgin olive oil
1 pinch sea salt
cracked black pepper to taste

Method:
In a medium bowl, mix strawberries, shallots, garlic, white wine vinegar, limejuice and rosewater.  Whisk in oil and season with salt and cracked black pepper. Serve over fresh greens or steamed vegetables.