Strawberry, Shishito and Shallot Salad with White Balsamic and Agave Nectar
1 lb. California Giant Strawberries, quartered
5 ea. shishito peppers, sliced thin
1 large shallot, sliced thin
3 Tbsp white balsamic vinegar
1 ¼ tsp agave nectar
½ tsp minced garlic
½ tsp flat leaf parsley, chiffonade
Kosher salt, to taste
Combine all ingredients in a mixing bowl and toss well to combine. Adjust seasoning if necessary.
Refrigerate for up to 24 hours.
Chef Sam Blackburn
Sam Blackburn CEC, CCA, CDM / CFPP works for the Healthcare Operational Excellence Team for Sodexo North America where he gets to travel the country assisting in Culinary Operational Needs at various healthcare facilities. Influenced by his great grandmother who was an excellent cook, he knew by age 15 that he wanted to be a chef and loves to try new things in the kitchen. With over 16 years of experience, he relishes the opportunity to be able to really dig into the ever-changing landscape of the culinary scene right now. The most important thing to Chef Sam is the continual quest to learn something new every day.