Strawberry and Goat Cheese Salad

180 gms strawberries

50 gms goat cheese

50 gms rocket leaves

15 ml vinaigrette

For Balsamic and Basil reduction

200 ml balsamic vinegar

50 ml honey

½ cup fresh basil leaves

RECIPE FOR BALSAMIC REDUCTION:

Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool. Infuse some basil leaves into it and remove.

RECIPE FOR ASSEMBLING SALAD:

Slice the strawberries in a longitudinal manner.

Arrange them in a mould like we do for tartare.

Dress the rocket leaves with the vinaigrette and place it on the side.

Break up the goat cheese and sprinkle on the top of the timbale. Dot the plate with the balsamic reduction. Serve chilled.

(Courtesy: Eros Hotel, New Delhi)