INGREDIENTS:Strawberry Preserves:
1 lb., 8 oz. sugar
1 lb., 4 oz. stemmed California strawberries, sliced
6 Tbsp. balsamic vinegar
6 Tbsp. water
2 tsp. cracked black pepper
Black Pepper Vinaigrette:
¼ cup lemon juice
¼ cup white wine vinegar
3 cups olive oil
¼ cup cracked black pepper
1 lb., 8 oz. arugula leaves
1 lb., 8 oz. watercress leaves
96 stemmed California strawberries, halved
as needed, cracked black pepperDIRECTIONS:To make strawberry preserves:
In saucepan over medium heat, mix ingredients. Bring to a boil. Continue cooking at low boil about 25 minutes, until slightly thickened, stirring occasionally. (Mixture will thicken further as it cools.)
Cool; pour into bowl. Cover and refrigerate.
To make black pepper vinaigrette:
In bowl mix juice and vinegar. Whisk in oil and pepper to blend thoroughly; cover and reserve. Whisk before serving.
For each serving, to order:
In bowl toss ½ ounce each arugula and watercress with 1 Tbsp. black pepper vinaigrette; plate greens. Dip cut sides of 4 strawberry halves in pepper; arrange around greens with 4 more strawberry halves. Dot plate with 2 Tbsp. strawberry preserves and 1 Tbsp. black pepper vinaigrette.SERVINGS:24 servingsPHOTO CREDIT:Photo Credit: CALIFORNIA STRAWBERRY COMMISSION
