Serves 4 To 6
1/2 cup balsamic vinegar
1 pound strawberries, hulled and sliced lengthwise about 1/4 inch thick
6 ounces fresh raspberries
2 tablespoons finely chopped fresh chives
2 ounces mild creamy goat cheese, crumbled
1/4 cup raw sunflower seeds
2 ounces baby arugula
About 15 fresh basil leaves, roughly chopped
3 tablespoons olive oil
Juice of 1/2 lemon
salf and freshly cracked black peper
Heat the vinegar in a small, heavy-bottomed saucepan over medium heat and simmer until reduced by half, about 10 minutes. Remove from the heat and set aside to cool.
Combine the strawberries, raspberries, and chives in a large mixing bowl.
Pour the cool balsamic reduction into the bowl; then toss to incorporate well.
Add the crumbled goat cheese and sunflower seeds and toss once very gently.
Combine the arugula and basil in a separate mixing bowl and toss with the olive oil and lemon juice. Season lightly with the salt.
To serve, arrange a heap of the arugula salad on each plate and top with the berry mixture. Finish with some of the cracked pepper on top.