Strawberry season is approaching and I'm looking for ways to use the last of my dried and frozen strawberries to make way for this year's berries. I'm looking forward to the first bowl of slightly sweetened berries topped with a hint of balsamic vinegar and a little freshly ground black pepper. It occurred to me that those ingredients would make a great vinaigrette and I still had a handful of dried strawberry slices to be used so I set about to play.
When dried, fruits and vegetables become more intense in flavor and sweetness, and can become a spice themselves. I started out by soaking about a half a cup of dried strawberries in just enough water to barely cover them and allowed them to sit for a half hour to soften.
Pour the finished vinaigrette into one of those pretty salad dressing bottles you saved from the old days when you actually bought salad dressing, label, date, and store in the fridge. It should have a good two weeks of shelf life under refrigeration.