Ira Burnhans’ functional pots are new to Clay Coyote Gallery. Here is what Ira says about his work, “I am drawn to the classic Japanese pottery that influenced many potters. The simple shapes and glazes seem to fit those pots so well.”
Many of his pieces are accompanied with a tasty recipe. Today I created his Apricot Vinaigrette. His mixing bowl was the perfect pot to whisk together this sweet and zingy vinaigrette. I tossed it with arugula and pea shoots from Rebel Soil and topped it with pears and strawberries from Loon Organics. It was topped with blue cheese. It was a refreshing treat during this warm weather.
Apricot Vinaigrette:
¼ cup apricot all fruit preserves
1 small shallot minced
2 tbs. Seasoned rice vinegar
⅓ cup olive oil
Salt and fresh ground pepper to taste
Combine shallots, preserves and vinegar together in mixing bowl, pour olive oil in while whisking, salt and pepper to taste. Toss with fresh greens, pears, strawberries, and top with crumbled blue cheese. Stay posted for more Coyote recipe favorites.
