Makes 2 light-meal-sized salads, or 4 smaller appetizers
For the balsamic reduction:
2 tablespoons (1 1/4 ounces) honey
1/3 cup balsamic vinegar
For the salads:
2 baby lettuce heads (4-5″ long), or 3-4 cups gently packed baby greens
1 cup small strawberries, hulled and halved or quartered
6-8 ounces bocconcini (small mozzarella balls) in water, drained and halved
a large handful of basil leaves, torn if large
3-4 tablespoons toasted sliced almonds
1 tablespoon super good olive oil
flaky salt (such as Maldon)
freshly ground black pepper
Make the balsamic reduction:
Combine the honey and balsamic vinegar in a small saucepan. Bring to a simmer over medium-low heat. Simmer gently, swirling occasionally, until the mixture is bubbling thickly and reduced by about a third, 5 minutes. Remove from the heat and cool completely.
Assemble the salads:
Divide the lettuces between two medium plates. Top with the strawberries, bocconcini, basil, and almonds. Drizzle each with 1 1/2 teaspoons olive oil, 1 1/2 teaspoons of the balsamic reduction, and scatter a big pinch of flaky salt over the top. Top with a bit of freshly ground black pepper. (Or, if you prefer, toss everything together in a large bowl, then divide it among plates or bowls.) Serve immediately.
