Strawberry Carpaccio

On 4 individual plates, layer arugula and strawberries. Top with feta cheese, drizzle with balsamic, and add a sprinkle of sea salt. The sea salt really draws out the bright strawberry flavor. Try substituting feta for goat cheese and add basil—this dish completely changes!

Note: I used a quality 15-year aged balsamic for this dish but you can simply make a balsamic syrup by bringing 1 1/2 cups balsamic vinegar to a boil and bring down to a simmer until it reduces by half. Then add 1/4 cup cane sugar and continue simmering until sugar dissolves and the syrup is thickened. It’s not the same as the aged balsamic vinegar, obviously, but it’s much more cost-effective.