Too many restaurant salads are uninterestingly dressed. But occasionally you poke a fork into the arugula and your taste buds rear up and take notice. That happened when I lunched recently at The Clover and the Bee in Webster Groves. I checked the menu and found that my salad was attired in a strawberry-jalapeno white balsamic vinaigrette. My, my!
Google to the Rescue
When I search for a recipe, I often google the ingredients. This time several possibilities came up. To my surprise, one of them called for strawberry-jalapeno jam! Hmm. . . I was expecting to deal with a live jalapeno. But, okay. The flavored jam would make the recipe easier.
Hmm. . . How Now?
Now where to get the exotic jam. I checked several stores before reverting to Google again, where I learned that the speciality jam was made by Smucker and sold at Target. I headed out to the Promenade shopping center on Brentwood and grabbed the last jar on the shelf. It was marked down to $2. This dressing was sounding better all the time.
with Strawberry-Jalapeno Balsamic Vinaigrette
- 5-6 oz mixed greens
- ½ cup feta cheese
- ½ cup toasted pecans
- 2 cups strawberries
- 1/3 cup strawberry-jalapeno or strawberry jam
- 1 1/2 tsp. Dijon mustard
- 2 Tbs. white balsamic vinegar
- ¼ cup olive oil
- Pinch of salt and pepper
- Place greens, feta, pecans, and strawberries in large salad bowl.
- In a small bowl, or measuring cup, whisk together jam, mustard, and vinegar.
- Slowly drizzle in olive oil while constantly whisking.
- Season to taste with salt and pepper.
- Add dressing to salad and gently toss with tongs until greens are coated.
- Serve immediately. If you’re planning to have leftovers, dress only the amount of salad you need.