1. In a bowl, combine strawberries and sugar. Cover and set aside.
2. For the mint pesto drizzle, in a food processor combine the olive oil, mint leaves, sliced almonds, Parmesan cheese and garlic.
3. Divide the mozzarella and place the slices (overlapping) on each serving plate. Spoon ½ cup sugared strawberries around and on cheese.
4. Spoon ½ teaspoon balsamic vinegar and 1 to 2 tablespoons of the mint pesto drizzle over cheese and strawberries on each plate. Garnish with mint leaves.
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