Wednesday, July 21, 2010

Balsamic Glaze

This is such a nice recipe to jazz up any of your grilled meats, roasted veggies or even on top of a rich vanilla ice cream. I used mint this week over my BLT salad. I couldn't decide if I wanted blue cheese dressing or the glaze, so I opted for both! The sweet, pungent reduction balanced out the creaminess of the blue chesse very nicely and I can't wait to make this salad again.

1 cup of balsamic vinegar
1 Tbsp. of granulated sugar

Place ingredients in a small sauce pan & bring to a boil.

Reduce heat to a simmer till the syrup reduces to 75% and thickens into a syrup. (takes about 15 min.)