Fresh Strawberry and Balsamic Salsa

Fresh Strawberry and Balsamic Salsa

1 large shallot, peeled, quartered
1 C. fresh strawberries (whole or halved small, wild strawberries, if
available; roughly chopped, if larger)
1 tsp. finely minced mint leaves,
1 T. lightly chopped fresh rosemary
1 1/2 T. aged balsamic vinegar
salt and freshly ground black pepper, to taste

Heat oven to 350 ºF.
In nonstick pan, roast shallot until soft and caramelized. Remove from
pan and chop finely. In a medium mixing bowl, toss all ingredients;
drizzle with aged balsamic vinegar. Let sit for 5-10 minutes to absorb
all flavors. Season to taste with salt and pepper. Makes 1 Cup.