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Ingredients
- 3 cups fresh strawberries, hulled and quartered
- 1/2 cup balsamic vinegar
- 1/4 cup sugar
- 1/2 cup fresh mint leaves, cut into chiffonade
- Freshly ground pepper to taste
Preparation
Step 1
Reduce the vinegar to half over low flame and set aside to cool to room temperature. Be careful as the vinegar may burn quickly if reduced in a wide pan.
Once the vinegar is cooled, toss all ingredients and let them marinate for an hour.
Serve over vanilla ice cream.
Can be tossed with spinach and arugula and topped with pistachios and shaved proscuitto for an excellent salad.
Can also be served over baked brie.