STRAWBERRY CAPRESE SALAD WITH BROWN BUTTER BALSAMIC VINAIGRETTE

2 cups sliced strawberries (cut them in a variety of sizes)

1½ cups halved cherry tomatoes

4 ounces fresh mozzarella, diced

2 tablespoons butter

2½ tablespoons balsamic vinegar

1½ teaspoons honey

¼ teaspoon dijon mustard

Salt & Pepper

¼ cup basil leaves

Toss strawberries, tomatoes and mozzarella together. Spread on a platter.

In a small skillet, melt butter over a medium-high heat. Once the butter starts to bubbly and turn slightly brown on the edges, swirl the pan in a circular motion until the butter is browned and smells nutty. Remove from heat and transfer to a small dish to cool until room temperature.  In a small bowl, whisk balsamic vinegar, honey and dijon together. Slowly whisk in room temperature butter. Season with salt and pepper.  Drizzle vinaigrette over salad mixture. Sprinkle with basil leaves.