Ingredients: 150 ml Balsamic Vinegar 2 leaf 1/2 dozen strawberries 2 canned chipotle 1 bay leaf Herbes de Provence (a pinch) Directions: Bring Balsamic slowly to boil over medium heat. Drain and thinly julienne chipotle. Slice strawberries. Add all ingredients to vinegar and reduce slowly to half volume, stirring occasionally