Satisfy your sweet and tart cravings with this healthy, strawberry filled salad
2 pounds fresh California strawberries, stemmed and halved
2 cups bite-sized fresh mozzarella balls (bocconcini), drained, halved
1/2 cup balsamic vinegar
3 tablespoons extra virgin olive oil
3-4 fresh basil leaves, chiffonade (finely diced)
3-4 mint leaves, chiffonade
Salt, pepper to taste
To make balsamic syrup, in nonreactive pot, simmer vinegar over low heat until reduced to one-half its original volume (1/4 cup).
In serving bowl, toss strawberries and mozzarella balls with olive oil. Season with salt and pepper. Add basil and mint; toss again. Drizzle balsamic syrup over and around salad. Grind more pepper on top.
Yield: 4 servings