I made a Chicken Tetrazzini for dinner the other night, and because it's a casserole, there wasn't really a need for a veg or starch side, but I did want something, so I opted for a salad. I recently noticed a forgotten bottle of Strawberry Balsamic Vinegar hanging out in the back of the pantry, so I decided to put that to use.
1/3 c Strawberry Balsamic Vinegar
1/3 c Olive Oil
2 t honey
Greens (I used a head of Green Leaf Lettuce)
For the dressing, whisk together the oil, vinegar, and honey. You can add a pinch of salt and pepper if you like, but I just kept it simple, wanting the strawberry vinegar to be the "star" of the show.
Slice the berries, toss them in the dressing and set aside for a while to macerate. You want that nice fresh juice to seep out and incorporate into the dressing.
In the meantime, toss some almond slices into a dry pan over medium heat and let them get lightly toasted. Be sure to keep moving them around so they don't burn, and as soon as they're a color you like, dump them out into something else so the residual heat from the pan doesn't burn them.
Cut the mozzarella into bite-sized pieces, and bunch up some of the basil leaves and chiffonade them into ribbons.
I used a slotted spoon to scoop the berries out of the dressing and toss them with the lettuce, just letting the dressing that clung to the berries dress the salad. Then I tossed in the mozzarella and some of the almonds and used the rest of the almonds and the basil to crown each plate, serving the reserved dressing on the side.