Contributed by Chef Todd Gray, Equinox
4 dozen market strawberries, cleaned, hulled and quartered
1 cup brown sugar
1⁄2 cup balsamic vinegar
12 market mint leaves, chopped
1 cup market dairy (cream, sour cream, yogurt or creme fraiche)
In a medium size mixing bowl add strawberries, sugar, vinegar and mint. Mix well to combine. Allow flavors to marinate for thirty minutes. Keep in a cooler.
When ready to serve divide into bowls strain and drizzle some of the developed juices on top of strawberries. Top with a heaping spoon of your dairy of choice.