Make this right now, with all those plump ephemeral strawberries lurking around.   (If you are making this out of season--gasp--consider adding a small pinch of sugar to the berry puree to help boost the flavorless winter berries).

If you can make it past eating it directly from the mixing bowl, serve this dressing over a spinach salad with toasted pecans or walnuts and some crumbly goat cheese.  Or dip some grilled chicken into it.  Or grilled pork.  Or duck.  Or heck, put that on the salad too.

Oh, and do yourself a favor: get some really good balsamic vinegar.

	Roasted Strawberry and Balsamic Vinaigrette by Catie Baumer Schwalb yeilds about 1/4 cup, for two servings. 2 tablespoons roasted strawberry puree, from about 6 medium strawberries (Make extra.  Trust me.) 1 1/2 tablespoons aged balsamic vinaigrette 2 tablespoons extra virgin olive oil white pepper, ground, small pinch, to taste salt, to taste Heat the oven to 375º F.  Halve washed strawberries and roast on a baking sheet for 10-12 minutes until soft and fragrant.  The time will depend greatly on the ripeness.  Watch the berries closely so they don't burn. Remove the berries from the oven and puree in a blender or food processor. In a small bowl combine berry puree, balsamic vinegar, a slight pinch of ground white pepper and salt.  Whisk to combine.   In a very thin, slow and steady stream, pour the olive oil into the berry mixture, while whisking continually.  Taste and adjust salt and pepper.  Serve immediately or chill briefly.

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More ≫

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