INGREDIENTS 2 large shallots 4 large strawberries 1/2 cup (120ml) white wine vinegar (see note) ½ tbsp. Chef Laura’s Mother Harissa spice blend 4 teaspoons (12g) whole black peppercorns DIRECTIONS Using a small, sharp knife, trim shallot ends, leaving root end attached. Cut shallots in half, peel and discard skins. Using your hands, remove the … Continue reading Strawberry Mignonette Mother Harissa