Heat the sugar in a pan and let it caramelize. Deglaze with port and balsamic vinegar and boil down to a thick sauce. Clean the strawberries, cut into cubes and add. Toss briefly. Portion the goat cheese and divide among four plates. Pour over the strawberries and serve.
Preparation Tip:
Any leftover balsamic sauce can easily be stored unrefrigerated for a few days. Drizzle a little sauce over delicate salads or slices of mozzarella - and the taste experience is perfect!
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