Apple and Kohlrabi Salad with Roasted Strawberry Balsamic Vinaigrette

Vegetables are coming out of our ears!  I absolutely adore taking on the challenge of a full CSA share for two people, but even when most lunches consist of huge leafy salads, a full share can be a bit much to swallow.

This week we were treated to a wonderful treat though...4 pints of the juiciest, brightest red strawberries.  Last season had been so miserably dry that the farm's berries didn't stand a chance.  This year, with the ridiculous amounts of rain pouring through, the berries are bursting.  A good portion have already been frozen for later use.  What berries haven't already been devoured made it into this salad.  The mixed greens and kohlrabi were also courtesy of our CSA.

The inspiration for the vinaigrette came from a visit to a local oil shop where I sampled the most amazing 25 year aged balsamic vinegar.  It was so wonderfully sour, rich, earthly and sweet I could have eaten it with a spoon.  Alongside stood several other tuns full of rich balsamic and fruit blends.  I couldn't decide.  Start simple and with the basics.  High quality balsamic vinegar has ruined me...

And the combination of apple and kohlrabi has been bouncing around in my head for a while.  I hope you enjoy it as much as I did.

The recipe is my own

serves 4

The Ingredients:
8-10 ripe strawberries
1 Tbsp diced shallot
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1/4 tsp salt
1 small Granny Smith apple
1 cup water
1 Tbsp lemon juice
1 medium kohlrabi
4 cups mixed greens

The Process:
Preheat the oven to 400

Pick out the 4 smallest, ripest strawberries, and set aside.  Hull the remaining berries.  Place cut side down on a lightly greased pan.

 Roast to 10-12 minutes or until the berries are soft and juice is beginning to seep.

In a large glass, combine the shallot, oil, vinegar, salt and roasted strawberries.  Puree with an immersion blender until completely smooth.  Strain through a sieve to remove any pulp and seeds.  Set aside.

Combine the water and lemon juice and set aside.

Halve and core the apple.  Thinly slice into wedges and place in the lemon water.  Peel the kohlrabi and similarly slice into thin wedges.

Toss the mixed greens with half of the vinaigrette.

 Divide greens among four salad plates.  Arrange 1/4 of the apple and kohlrabi in a fan shape on each plate.  Using the reserved strawberries, cut four or five thin slices with a paring knife lengthwise through the berry, leaving slices attached just below the hull.  Gently fan out the slices.  Place the berry garnish on each plate.  Drizzle with remaining dressing