Strawberries are spring’s candy. They’re perfect, bare in a bowl. For a change, add tawny, tangy balsamic vinegar and a touch of freshly ground pepper to complement their sweetness.
Makes 6 to 8 servings
2 pounds strawberries, halved
3 tablespoons aged balsamic vinegar
2 tablespoons granulated sugar
1½ teaspoons fresh ground black pepper
In a large bowl, combine all ingredients and mix until combined. Cover and refrigerate for at least 30 minutes or up to 4 hours. Serve as is or with a dollop of whipped cream.