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Bijou with Pickled Strawberries

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Ingredients
  

  • ½ pint strawberries
  • 1 Tbsp sherry vinegar
  • Pinch of sugar
  • Pinch of salt
  • Fresh cracked pepper
  • 1 container Vermont Creamery Bijou
  • fresh chopped herbs or micro greens

Instructions
 

  • Trim leaves off strawberries. Cut larger ones in half or quarters, leave smaller strawberries whole. Place in a small bowl.
  • Add one tablespoon of sherry vinegar, a pinch of sugar and salt, and a few cracks of black pepper. Add a splash of water and toss to coat strawberries. Let quickle for 5-10 minutes.
  • Arrange Bijou on a plate. Top with strawberries and top with herbs or micro greens. Drizzle with strawberry liquid.