Strawberry Balsamic Vinaigrette

I need more salads in my life. Last summer, around this time, I went through a major salad phase. Big time. And after about of month, I got kind of burned out on salads. But they are so good for you! Lots of dark greens topped with other veggies, fruit, hard boiled eggs, nuts and dressing. I think my problem was that I didn't change it up often enough. I rarely strayed from my favorite dressings. This season I am resolved to try more dressings and find ways to make my own. This week I tried my hand at a strawberry balsamic vinaigrette. It turned out awesome! Here's my version.Strawberry Balsamic Vinaigrette, makes 3/4 cup.

1 lb. fresh strawberries
1 teaspoon sugar (optional)
a pinch of salt
1-2 teaspoons water
2 tablespoons olive oil
1/2 tablespoon balsamic vinegar
1 tablespoon poppy seeds (optional, but do it!)

Remove the stems from the strawberries and cut in half. In a small pot combine the strawberries, sugar, salt and water. Heat over medium heat until the strawberries begin to soften and release their juices. Use an immersion blender to mash the strawberries into a paste (you could also use a blender or food processor).Strain the strawberry mixture through a fine mesh seive and allow to cool. Combine the strawberry juices with the olive oil, balsamic vinegar and poppy seeds. Taste and add a little salt and pepper if needed.Store any remaining dressing in an airtight container in the refrigerator for up to two weeks. Happy salad days! xo. Emma