Strawberry Carpaccio

Spread sliced strawberries in a single layer on a serving plate.

Arrange wild arugula over the strawberries, followed by the oranges, red onion, and Ricotta salata.

Drizzle extra virgin olive oil over and around, followed by the strawberry infused balsamic vinegar.

Markon Strawberry infused Balsamic Vinegar

• 2 C Balsamic vinegar
• 1/2 C dark brown sugar
• 4 C Markon First Crop Strawberries, sliced thin

Combine the brown sugar and balsamic vinegar in a non-reactive sauce pan. Over low heat, whisk to dissolve the sugar.

Remove from heat and stir in the sliced strawberries. Transfer to non-reactive container, cover, and place in refrigerator to infuse for 24 hours.

After 24 hours, strain the strawberries and refrigerate the syrup until ready to use.