Strawberry Shallot Balsamic Reduction
The perfect recipe to satisfy your savory tooth and use up old produce in my fridge. Serve on charcuterie boards with mild cheeses like burrata and mozzarella, or as a side to grilled veggies, or on grilled chicken.
Ingredients
- 6 oz strawberries, quartered
- 2 small shallots, diced
- 4 oz pancetta
- 2 Tbsp balsamic vinegar
- ¼ c red wine
- 1 ½ Tbsp honey or date syrup
- Basil to garnish, cut in strips
- Kosher salt to taste
- Pepper
Instructions
- In a small, cold saucepan, add the pancetta. Heat pan over medium-low to slowly render out the fat—5-8 minutes depending on the size of the cut. Remove 1-2 Tbsp of fat, then add the shallots and strawberries and season with a pinch of salt.
- Cook until the shallots are translucent, 3-4 minutes, then add the wine, vinegar, and honey. Increase heat to medium-high and continue cooking until the liquid has evaporated and the reduction has thickened—3-4 minutes.
- Remove from heat, taste for salt, and transfer to a serving dish. Garnish with basil and enjoy warm.