Recipe by Chef Sam Blackburn, Sodexo. Photo by Garnish Photography
1 lb California Giant Berry Farms Strawberries
5 Shishito peppers
1 large shallot
3 tbsp white balsamic vinegar
1¼ tsp agave nectar
½ tsp minced garlic
½ tsp flat leaf parsley
Kosher salt, to taste
Prep Time: 10 min
Servings: 6–7
1 De-stem and quarter strawberries. Thinly slice Shishito peppers and shallot. Cut flat leaf parsley into a chiffonade, or long, thin strips.
2 Combine all ingredients in a mixing bowl and toss well to combine. Adjust seasoning, if necessary, to taste.
3 Refrigerate up to 24 hours.
4 Serving suggestion: serve atop your favorite grilled salmon with heirloom carrots and enjoy!
To learn more about California Giant Berry Farms, visit www.calgiant.com
