From: Trish's Paris Kitchen
Add some zing to strawberries with balsamic vinegar.
This is a bit of a cheat, not really cooking at all, unless you count boiling the beans and the quail's eggs. Traditionally it is regarded as a lunchtime filler for hungry workers in the fields, probably washed down with a jug of robust local wine.
Once you have it made, you can eat it hot warm or cold and it’s even better if you leave it overnight.