Archive for Balsamic Vinegar Reduction

Spring Salad with Goat Cheese & Balsamic Vinegar Reduction

With the amazing produce spring brings, one of the best ways to enjoy it is in a fresh salad. From  asparagus to radishes to strawberries, this colorful and delicious salad can be served  as a meal or as side with  your Easter brunch.

Serves 2-4

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  • 1 cup  balsamic vinegar
  • 3-4 Tablespoons extra virgin olive oil
  • Pinch of  salt
  • 4-5 stalks asparagus, ends cut off and chopped into 1 inch pieces
  • 5-6 cups spinach, chopped or baby spinach
  • 4-5 radishes, sliced
  • 1/4 red onion, thinly sliced
  • 1/2 cup bean sprouts
  • 1 cup fresh strawberries, hulled and sliced, plus additional for garnish
  • 4 oz soft goat cheese

Directions:

To make the balsamic vinegar reduction: add 1 cup of balsamic vinegar in a small pan. Bring to a simmer and reduce until syrupy, about 8-10 minutes. Set aside to cool.

In a large pot, bring water to a boil. Add asparagus and blanch for few minutes. Remove from boiling water and immerse in iced or cold water.  (This stops the cooking process to preserve the asparagus’ crisp texture and color). Once cooled, lay on a paper towel and pat dry. Set aside.

To make dressing:  whisk together balsamic vinegar reduction, extra virgin olive oil and salt.

In a large platter or bowl:  toss together all vegetables and strawberries. Top with goat cheese.  Drizzle dressing on top and garnish with more strawberries, if desired.

 

Balsamic Glazed Brussel Sprouts with Pancetta

Brussel  sprouts….love them or hate them, but it will most likely make an appearance at one of  your holiday dinners you attend this year.  If you are not fond of brussel sprouts, try them with this  pancetta and balsamic glaze version and you may surprise yourself and switch over to the love side…..ok  maybe “like”  🙂

Serves 6-8

  • 1 ½  pounds  Brussel sprouts, trimmed and halved through the core
  • 4 oz. pancetta, cut into ¼ inch cubes
  • 3- 4 Tablespoons extra-virgin olive oil
  • 1 teaspoon salt and pepper
  • 1 cup balsamic vinegar

Preheat oven to 375 degrees F.

Place Brussels sprouts and pancetta on a baking sheet ( I used diced pancetta from Trader Joes). Add olive oil, salt and pepper and toss with your hands. Spread out the mixture in a single layer.

Roast 20 to 25 minutes or until sprouts are tender and pancetta is browned, tossing once during roasting to ensure even cooking.

 

While the sprouts are roasting, add balsamic vinegar in a small saucepan. Bring it to a boil, then reduce heat to low and cook it for 15 to 20 minutes, or until thick.

Remove sprouts from oven and place on a serving dish. Drizzle balsamic glaze over top.

Toss, serve and enjoy!!