Strawberries are spring’s candy. They’re perfect, bare in a bowl. For a change, add tawny, tangy balsamic vinegar and a touch of freshly ground pepper to complement their sweetness.
Makes 6 to 8 servings
2 pounds strawberries, halved
3 tablespoons aged balsamic vinegar
2 tablespoons granulated sugar
1½ teaspoons fresh ground black pepper
In a large bowl, combine all ingredients and mix until combined. Cover and refrigerate for at least 30 minutes or up to 4 hours. Serve as is or with a dollop of whipped cream.
MEREDITH STEELE is a recipe developer, food writer, food photographer and author of InSockMonkeySlippers.com, an award winning family food blog celebrating creative and fresh foods. Her recipe development and photography company, MBS Recipe Development specializes in multimedia recipe development for commercial and small business who’s clients include everyone from Ziploc® to small wineries. Meredith’s work has been published online, in various print media, and has been nominated for the SAVEUR awards. She can also be found across the pond writing a monthly column for JamieOliver.com. When Meredith is not in the kitchen, she’s roaming Dallas, Texas with her husband, curly-headed pixie of a daughter, and big floppy-eared dog.
