Pour the balsamic vinegar and honey into a small saucepan. Place over a low heat and reduce until ½ its original volume. Then leave to cool for 15 minutes which will produce a thick dressing.
Peel and thinly slice the cucumber. De-hull the strawberries and slice thinly.
Place the pea shoots in a salad bowl with the cucumber and strawberries then lightly season with salt and pepper. Drizzle with the balsamic reduction just before serving.
Delicious served as a starter with slices of warm ciabatta. For a main course serve with goats’ cheese and roasted new potatoes.