Strawberry Thyme Salad
2 balls Natural & Kosher fresh mozzarella, sliced
1 pint strawberries, rinsed and sliced
1/2 cup balsamic vinegar
1 tablespoon sugar
1-2 fresh thyme springs
In a small saucepan, bring the balsamic vinegar, sugar and thyme to a boil over medium heat. Reduce to a simmer and let cook until the liquid is reduced by a third, about 15 minutes. Remove from heat, discard the thyme and let it cool.
On a serving plate, arrange the sliced mozzarella, top with strawberries and drizzle with the balsamic sauce. Serve cold or at room temperature.