- 1 cup strawberries
- 1/4 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
DirectionsPreheat your oven to 220C.
Rinse the strawberries and remove stems.
Line a baking sheet with foil, folding the edges up so that you create a small wall on all sides to prevent any juices from running out.
Place in the oven and roast for 15 to 20 minutes, or until caramelized.
Once the strawberries have cooked, add all the ingredients to a blender. Be sure to include the juices that came out of the berries while roasting.
Purée the mixture until smooth and consistent.
Serve cold and keep refrigerated.