1. Combine the vinegar, wine and honey in a small saucepan and bring to a simmer over medium heat.
  2. Cook for about 5 minutes, until thickened and reduced by two thirds. Remove from heat and transfer to a small bowl.
  3. Allow to cool to room temperature, and season with salt and pepper.


  1. While cooking your glaze, slice tomatoes, strawberries, cheese and basil. Arrange tomatoes on a platter or plates, top with cheese, then strawberries.
  2. Garnish with basil and drizzle with olive oil and cooled glaze.
  3. Serve!**

* Water buffalo mozzarella gives a unique smooth taste with light texture. Easily substituted for 6 balls of bocconcini cheese.
** Alternatively serve on freshly baked bread as a sandwich topper.