Ingredients

Steps

• Heat 15ml of olive oil in a non-reactive frying pan over medium heat.
• Add strawberries, sugar, and vanilla pod to the pan and cook for 2-3 minutes.
• Add vinegar and increase heat to reduce the liquid for 2-3 minutes.
• Stir in remaining 15ml of olive oil and remove the vanilla pod.
• Combine whipped cream and chopped mint in a serving bowl.
• Serve the warm strawberries alongside the mint cream.