Strawberry & Mint Salad with Balsamic Reduction
When fruits are at their peak I think that it is best to reign in my tinkering tendencies and enjoy them as is. Preferably straight off the tree, bush or vine. That being said, I don’t feel that there is any harm in gilding the occasional lily.
This deceptively simple salad highlights the natural sweetness of fresh strawberries and is enhanced by a luscious balsamic reduction. Making a balsamic reduction is something that might seem daunting but it is shockingly easy and straightforward. Simply simmer high-quality balsamic vinegar until it thickens and coats the back of a spoon. Done. I often make extra as it keeps indefinitely.
I typically opt for fruity but mild olive oil. A touch of pungency is fine but I don’t want anything that will overpower the strawberry too much.
I like to enjoy this as an afternoon snack or as a brunch side dish. I don’t think that it keeps particularly well so only prepare what you intend to consume.
INGREDIENTS
½ c (120ml) good quality balsamic vinegar
1 pound (~500g) of strawberries, quartered
4 sprigs of mint
Finishing salt
Finishing olive oil
DIRECTIONS
Add the vinegar to a small saucepan and bring to a gentle boil over medium-high flame. Reduce to a simmer and stir the pan constantly for 2-3 minutes. Remove from heat when the vinegar is syrupy and easily coats the back of your spoon. Keep in mind that the reduction will thicken further as it cools.
Arrange the strawberries and a few torn mint leaves in a wide, shallow bowl.
Drizzle with balsamic reduction, olive oil and finishing salt. Serve immediately.
Serves 4-6