Strawberry, Fresh Mozzarella and Basil Salad

with Balsamic Vinegar and Cracked Pepper Dressing

Local strawberry season is one of those agricultural events that start with a trickle, proceed to a flood and then dry up almost overnight.

This recipe provides a good opportunity to use up those delicious berries that may be slightly bruised or imperfect.

There are three steps to follow. The balsamic syrup can be made in advance and reserved in a glass jar indefinitely.

Serves 6

Ricter scale -3

For the Balsamic Syrup:

1 cup balsamic vinegar

1/4 cup dry red wine

1 tablespoon Worcestershire sauce

2 tablespoons turbinado or white sugar

In a non-reactive pot cook at a moderate simmer until reduced by half. Don’t let it get too thick as its density will double once it cools.

This makes extra balsamic syrup

For the Bruschette:

One French baguette, sliced on a bias about ½ thick inot 24 slices

Grill or broil the slices of bread so it is still soft in the center, but crisp on the outside. Reserve warm.

For the Salad:

3 cups ripe strawberries, hulled and cut in half lengthwise, not too small.

20 - 25 fresh basil leaves

8 ounces mild goat cheese

olive oil

fresh black pepper

Put strawberries in a salad bowl.

Tear or gently chop the basil into bite-size pieces.

Add the chopped basil to the strawberries. Drizzle with a little bit of olive oil and a generous cracking of black pepper and fold gently together.

Smear each bruschette with goat cheese, spoon on a tablespoon or so of strawberry basil-mix. Drizzle with balsamic syrup and finish with a generous cracking of black pepper.