Name: Strawberry carpaccio salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Dips
Ingredients: 200 g strawberries finely sliced; 100 g black forest ham; lettuce; 10 cherries; 100 g goat's milk cheese plain; 30 g cranberries; 1 fresh basil chiffonade; bread melba toast; peppercorns pink; 125 ml vinegar balsamic; 2 Tbs honey; 1/2 tsp rose syrup; 2 Tbs water; 5 peppercorns pink, crushed; salt just a pinch

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Ingredients (15)

For salad:

200 g	strawberries — finely sliced
100 g	black forest ham
	lettuce
10	cherries

For goat's cheese crostinis:

100 g	goat's milk cheese — plain
30 g	cranberries
1	fresh basil — chiffonade
	bread — melba toast
	peppercorns — pink

For balsamic glaze:

125 ml	vinegar — balsamic
2 Tbs	honey
1/2 tsp	rose syrup
2 Tbs	water
5	peppercorns — pink, crushed
	salt — just a pinch

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Method:

For balsamic glaze, put all ingredients in little pot and boil for 8-10 mins over medium heat. Remove from stove and allow to cool.

For the goats cheese crostinis, mix the goats cheese, fresh cranberries and basil together. Smear the goat and cranberry spread over each of the little toasts. Carefully place 2-3 pink peppercorns onto each crostini.

To serve, arrange the sliced strawberries on a plate. Drizzle with a bit of balsamic glaze. Place a few salad leaves over the top.
Add the goats cheese crostinis, ham, cherries and extra peppercorns.

Drizzle with more balsamic glaze before serving.

Reprinted with permission of Life is a Zoo Biscuit. To see more recipes, click here.