For the cashew spread:
For the vinaigrette:
For the balsamic vinegar reduction:
For the vinaigrette, blend the strawberries and sugar in a blender until obtaining a puree. Transfer to a jar and add the balsamic vinegar. Cover and allow to rest at room temperature for at least 5 hours, ideally overnight. Then, in a bowl, put the mustard mixture, olive oil, pepper, and salt.
In a food processor, put the ingredients for the cashew spread and grind until obtaining a thick and smooth paste. Set aside.
In a small pot, bring the balsamic vinegar to a boil and reduce over medium heat for around 10 minutes, until the liquid has reduced to 3 tablespoons. Remove from the heat and set aside.
To assemble, spread the cashew paste over the bread, vinaigrette, add a good portion of strawberries, and decorate with basil and balsamic vinegar reduction.