This sauce is great with roasted and grilled meats, particularly chicken and pork. If you can't find pickled ramps and didn't put any up yourself this year, try substituting spring onions or scallions, supplemented with a pinch each of sugar and white wine vinegar. —queenie_nyc
slab bacon, cut crosswise into 1/4 inch batons
shallot, chopped fine
pickled ramps, sliced crosswise into 1/4 inch pieces
1 1/2 cups
strawberries, hulled and quartered
Freshly ground black pepper
Minced chives, to garnish
In This Recipe
In a medium skillet set over medium-high heat, cook the bacon until most of the fat has been rendered out and the pieces are crispy. Remove with a slotted spoon and set aside. Add the olive oil to the pan and cook the shallot over medium heat until transparent and fragrant. Add the mustard and mix well with the shallots. Cook for a minute or so more.
Add the pickled ramps to the pan and cook until slightly softened. Add the strawberries and a tablespoon of water to the pan. Cook until the strawberries are warm through and the sauce has thickened slightly, then stir in the reserved bacon. Taste and adjust for seasoning before serving the sauce on top of the roasted meat or fish of your choosing.