Strawberry & Cucumber Salad with Toasted Almonds and Dill
4 cups Ontario strawberries, tops removed
2 English cucumbers, peeled, seeded and cut into 2” pieces
4 baby cucumbers but into ¼” slices
½ cup sliced almond, toasted
1/2C dill, picked
50mL red wine vinegar
50mL white wine vinegar
1 tsp dijon mustard
1 shallots, minced
350mL grapeseed oil
Salt and black pepper to taste
For the dressing:
In a stainless steel bowl, combine the red wine vinegar, white wine vinegar, minced shallots, and mustard. Whisk to mix all ingredients together. Gradually whisk in the grapeseed oil to form a vinaigrette. Season with salt to taste.
Combine the strawberries, cucumbers, and half the dill and lightly dress in the vinaigrette. Arrange the salad on a plate and liberally sprinkle the toasted almonds and the remaining dill over top.
Your favourite Rosé !