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)