1cupsmall strawberries, hulled and halved or quartered
6-8ouncesbocconcini (small mozzarella balls) in water, drained and halved
a large handful of basil leaves, torn if large
3-4tablespoonstoasted sliced almonds
1tablespoonsuper good olive oil
flaky salt (such as Maldon)
freshly ground black pepper
Make the balsamic reduction:
Combine the honey and balsamic vinegar in a small saucepan. Bring to a simmer over medium-low heat. Simmer gently, swirling occasionally, until the mixture is bubbling thickly and reduced by about a third, 5 minutes. Remove from the heat and cool completely.
Assemble the salads:
Divide the lettuces between two medium plates. Top with the strawberries, bocconcini, basil, and almonds. Drizzle each with 1 1/2 teaspoons olive oil, 1 1/2 teaspoons of the balsamic reduction, and scatter a big pinch of flaky salt over the top. Top with a bit of freshly ground black pepper. (Or, if you prefer, toss everything together in a large bowl, then divide it among plates or bowls.) Serve immediately.
Adapted from Erin Gleeson.The balsamic reduction makes enough for 3 or 4 rounds of this salad. Store it in a jar at room temperature. The reduction will stain everything with its deep brown hue, so the instructions here are for a composed salad, with the dressing components drizzled over the top. If looks aren't an issue, feel free to make this as a tossed salad by combining all the ingredients in a large bowl, drizzling in the olive oil, balsamic reduction, salt and pepper, and tossing with your hands until everything is well-coated.As I mentioned above, I think pine nuts could stand in for the almonds, and feta or goat cheese for the mozzarella.Measurements here are loose, so add the components according to your taste and what looks good on the plates.Nuritional values are based on one of two main servings.