Easy burrata strawberry balsamic salad made with a homemade honey balsamic glaze, fresh basil and lemon balm.
Add the balsamic vinegar to a skillet and simmer on low flame. Whisk in the honey and continue cooking until the reduction has reduced by half and has thickened. Make sure it nicely coats the back of a spoon before removing from flame. Allow to cool completely.
Use your hands and tear the burrata pouch. Place on a plate and top with the sliced strawberries.
Drizzle with the olive oil and season to taste with a pinch of sea salt and black pepper.
Use a spoon and drizzle some of the balsamic glaze over the top. Sprinkle with the fresh herbs and garnish with edible flowers.