Blueberry Salad with Honey Balsamic Vinegar Reduction
Photo by Laura Jany
This honey balsamic vinegar reduction keeps for a week. Excellent as a salad dressing or drizzled over blueberries, strawberries or peaches.
Ingredients for the reduction:
1 cup Balsamic vinegar
1/4 cup
Kootenay Wildflower or Fireweed Honey
Preparation:
Place balsamic vinegar in a small non-reactive saucepan. Bring to boil and then to simmer. Cook until volume reduced by half, about 15 minutes. Add honey and continue to cook until mixture is a very thick syrup that easily coats the back of the spoon. You may need to thin the reduction with a little water if it becomes too thick; you want the consistency of honey. Remove from heat.
Salad: combine 1 pound of mixed greens or romaine lettuce, cup crumbled feta cheese, cup slivered, toasted almonds (optional) and 2 cups of blueberries. Arrange salad on a plate. Drizzle balsamic reduction over salad.
Serves 4