Greens, Glazed, and Confused
Arugula and Cherry Tomato Salad with Homemade Balsamic Reduction
20 minutes
Serves 4
SideMediterraneanGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Channeling sun-soaked Mediterranean vibes, this salad proves that simple ingredients become transcendent with a bit of science. You’ll make a quick balsamic reduction that turns vinegar into culinary gold, no molecular gastronomy degree required.
Ingredients
Yield
4
Instructions
- 01In a small saucepan over medium heat, combine the balsamic vinegar and honey. Bring to a simmer and cook until reduced by half and syrupy, about 8 to 10 minutes, stirring occasionally.
- 02Transfer the balsamic glaze to a heatproof bowl and let cool to room temperature.
- 03Place the arugula and halved cherry tomatoes in a large serving bowl.
- 04Drizzle the olive oil and lemon juice over the salad and toss gently to coat.
- 05Scatter the shaved Parmesan cheese over the salad.
- 06Drizzle the cooled balsamic glaze in a zigzag pattern over the top.
- 07Season the salad lightly with salt and freshly cracked black pepper. Serve immediately.
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