A perfect destination for the first berries of the season

We all anticipate the start of Oregon strawberry season, right? Well they’re here at last. Yay.

Problem is, the ones we’ve eaten are sort of, well, sour.

Not yay.

But no worries, we’ve got a recipe that makes the best of tart berries, by turning them into an actual salad. We toss them with an agro-dulce sort of dressing – some sweet from orange juice and a little sweet-sour from balsamic vinegar — and then let them macerate for just a bit.

The sugar draws out juices from the berries and it all balances into a tasty mix that pirouettes between sweet and tart – a perfect way to start an Oregon spring meal.

Strawberries in Peppery Balsamic Vinaigrette With Fresh Mint

Serves 4 to 6

3 tablespoons fresh orange juice

1 tablespoon balsamic vinegar

3/4 teaspoon granulated sugar

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon ground cardamom

1 tablespoon finely sliced fresh mint leaves

2 tablespoons canola oil

1 pound fresh Oregon strawberries, hulled and sliced

In a bowl that’s big enough to hold the strawberries, whisk together the orange juice, balsamic vinegar, sugar, salt, pepper and cardamom until the sugar and salt are dissolved. Add the mint leaves, and then whisk in the oil a few drops at a time until dressing is creamy and emulsified. Taste and adjust seasoning as needed.

Add the strawberries to the bowl of vinaigrette and toss gently. Let berries macerate at least 15 minutes before serving, but not more than 1 hour.

From Martha Holmberg, originally developed for and published in FOODday