Recipe: Strawberries and Dandelion Greens

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1 ounce  dandelion greens
1 ounce  baby spinach
1/2 ounce  extra virgin olive oil
1/2 ounce   balsamic vinegar
1 ounce  Strawberry Coulis (see recipe)
1 tablespoon sliced almonds, toasted
1 ounce  Housemade Ricotta Cheese (see recipe)
1/2 ounce  sliced strawberries.

In a mixing bowl, combine greens, spinach, oil, vinegar and coulis. Mix well.
Remove to a serving plate.
Top with almonds, cheese and sliced strawberries.

Makes – 1 serving

Strawberry Coulis

1 pound  fresh strawberries
1/4 teaspoon  salt
1/2 pound  sugar
1 teaspoon corn starch
1 teaspoon Jim Beam bourbon

Rinse and hull strawberries and allow to dry completely.
In a bowl, combine berries with salt and sugar and let sit covered for two hours.
Scrape strawberry mixture into a sauce pan and bring to a simmer.
Simmer gently for 12 minutes, while skimming any foam and stirring with a spatula.
Stir together bourbon and corn starch and add to berry mixture; simmer three more minutes.
Remove from heat and allow to cool to room temperature.
Puree in blender and then strain through a chinois.

Makes: 3 cups