Sweet Strawberry Season
Strawberry season is so fleeting, so special, so sweet (forgive the pun) that we find every possible use for the tiny, flavor- and vitamin-packed fruits. For a week, two if we are lucky, we eat strawberries for breakfast, lunch, dinner, and snacks. If any are left, it's time to can preserves.
This salad hints at the simple caprese before tomatoes, that other precious fruit, are ready for harvest.
Strawberry Burrata Salad
Serves 2 - 4
2 cups strawberries, stems removed (halve if large)
4 ounces burrata cheese, cubed or sliced (fresh mozzarella can be substituted)
Handful of basil, mint, and garlic scapes, chopped coarsely
1/2 cup balsamic vinegar
3 tablespoons maple syrup
Salt and pepper
1. Combine vinegar and syrup in small saucepan and reduce by half over medium heat. Set aside to cool.
2. Layer strawberries and cheese together on serving plate. Dress with basil, scapes, and reduction. Salt and pepper to taste.