Strawberry Caprese Salad
YIELD: 4 Servings
SERVING SIZE: 3/4 cup
1 cup dark balsamic vinegar
1 tsp ground black pepper
1 tsp salt
2 cups fresh strawberries, sliced
1 cup bite sized bocconcini balls
1 cup fresh basil leaves
2 tbsp extra virgin olive oil
In a sauce pan, bring balsamic vinegar, pepper, and salt to a boil
Reduce heat to medium and allow to boil gently until reduced by two thirds, whisking frequently.
Remove from heat and allow to cool.
In a salad bowl, combine strawberries, cheese, and basil
whisk olive oil into the cooled balsamic reduction.
Just before serving, drizzle salad with the balsamic mixture
Caprese salad is best served at room temperature