Yield: ½ cup or 4 servings
2 cups fresh strawberries, rinsed and hulled
2 tablespoons lemon juice
2 tablespoons smoked balsamic vinegar
3 tablespoons extra-virgin olive oil
Combine ingredients in a food processor or blender; blend for 1 minute. Serve immediately over spring greens. Store leftovers in the refrigerator, covered, up to 3 days.
—Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald