Makes 4 servings.

¼ cup balsamic vinegar
1 cup Red Dog strawberries, sliced
1 cup halved cherry tomatoes
1 cup halved mini mozzarella balls
1 ripe avocado, pitted and diced
⅓ cup pecans, toasted
⅓ cup fresh basil leaves, torn
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper

In a small saucepan, bring the balsamic vinegar to a high simmer over medium heat. Stir, then reduce the heat to low and simmer until the vinegar has thickened and reduced by half, about 8 to 10 minutes. Set aside to cool.

Place the strawberries, cherry tomatoes, mozzarella, avocado, pecans, and basil in a shallow bowl or platter. Drizzle with olive oil and season generously with salt and pepper. Gently toss. Drizzle with the reduced balsamic.

Optional: Toss in some handfuls of Red Dog spinach if you feel so inclined!