Instructions: To make the salad: Put the watercress and strawberries in separate bowls.

Divide the Balsamic Vinaigrette between the bowls and toss to coat. Season to taste with salt, pepper, and more Balsamic Vinaigrette, if desired.

Divide the watercress among 6 salad plates. Top with the strawberries.

Generously dot the salad with the cheese. Sprinkle on the almonds.

Drizzle on a small amount of the Balsamic Syrup.

To make the vinaigrette: Whisk the Balsamic Syrup, vinegar, mustard, and salt

In a medium stainless steel bowl. Gradually whisk in the oil until the mixture is emulsified. Whisk to blend.

Makes 1 cup.

To make the syrup: Combine the balsamic vinegar and shallots in a medium non-reactive saucepan over low heat. Gently simmer until the liquid is reduced to about 1/3 cup, increasing the heat slightly at the end, but watching carefully to avoid scorching, about 30 minutes.

Strain the syrup, pressing out as much liquid as possible from the shallots.

Note: Fromage Blanc is a soft fresh white cheese available at cheese stores and many upscale markets.

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