Chef Brian Ingram’s Strawberry Shortcake S’mores
8 giant marshmallows
16 graham crackers
8 pieces of dark chocolate
2 cups halved Fresh strawberries
1/4 cup Brown Sugar
1/4 cup Balsamic Vinegar
1/2 cup chopped walnuts
In a medium bowl add the strawberries, balsamic vinegar and sugar and allow to marinate for about an hour.
Toast the marshmallows on the grill.
Build a Graham cracker, chocolate and toasted marshmallow sandwich and serve on a plate with strawberries and top with whipped cream and walnuts .