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“Held My Own (thank goodness)” Minted Balsamic Strawberries

Yields1 Serving

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 2 cups strawberries (1 pint), sliced
 1/4 cup mint leaves, loosely packed
 1 tablespoon maple syrup (a lighter grade)
 1 ½ tablespoons aged balsamic vinegar
 Freshly ground black pepper
 
 
1

Wash strawberries and slice them.

2

Chiffonade fresh mint: Roll up mint leaves and thinly slice. Sounds simple, it is! Simply stack mint leaves one atop of the other, largest on the bottom and so on. Then roll the mint as you would a cigar lengthwise (if you’ve ever rolled a cigar that is, I haven't)! And then thinly slice crosswise so that you have nice thin ribbons of mint et voila. That’s all there is to it!

3

In a small bowl, mix the berries with maple syrup, balsamic vinegar and mint. Add several grinds of fresh pepper, mix well and let berries marinate.

4

Garnish each serving with a few mint leaves.

5

Buon Appetito!

Nutrition Facts

0 servings

Serving size

Serves 4-6