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Strawberry Caprese Salad

2 pounds fresh strawberries, stemmed and halved
2 cups bite-sized fresh mozzarella balls (bocconcini), drained, halved
1/2 cup balsamic vinegar
3 Tbsp. 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. Serves 4.

 


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