I love balsamic strawberries! If you usually make a caprese salad with tomato and mozzarella, it's only a matter of time before you'll be convinced about this pairing. Trust me - before no time you'll be adding these delicious balsamic strawberries over ice cream. If you cannot find Belazu, reduce the balsamic vinegar over a gentle heat until it is thick, sweet and syrupy.
Serves: 4
Preparation: 20 minutes
Cooking: 5 minutes (refrigerate strawberries 1-2 hours)
Ingredients
● 300g strawberries, hulled and quartered
● 1 tbsp balsamic vinegar (I prefer Belazu)
● 200g French trimmed beans
● 1-2 tbsp walnut or olive oil
● Sea salt
● Black pepper
● 40g walnut halves
● 250g mozzarella or burrata cheese
Method
● Place the strawberries in a bowl with the balsamic vinegar, cover with cling film and refrigerate for 1-2 hours.
● Bring a medium pan of salted water to the boil, blanch the fine trimmed green beans for 5 minutes, then drain and run under running cold water, then top and tail the ends. Set aside.
● On a large serving platter, scatter the French beans, drizzle with the oil and season with sea salt and black pepper.
● Scatter the walnuts, tear apart or slice the mozzarella and place over the beans.
● Carefully spoon over the marinated strawberries and drizzle over any extra sauce in the bowl.
● Add a little extra oil, if wished, and season with a touch of black pepper.
