Pear Apple Walnut Salad In A Balsamic Reduction

1. 1

   Put the balsamic vinegar in a small saucepan and turn the heat on low. When making a balsamic reduction, you don't have to boil the vinegar - you just have to get it warm enough to evaporate the vinegar. Boiling may burn the reduction.

2. 2

   Stir the balsamic occasionally to check the consistency, and make sure your hood fan is on. The evaporation of the vinegar can be quite pungent.

3. 3

   Have patience - this reduction takes a bit of time. Maybe 45 minutes?.

4. 4

   Once the volume of the vinegar has been reduced to about 1/3 of its original volume, remove it from the heat and set it aside.

5. 5

   Slice your fruit, cucumber and celery and place in a bowl.

6. 6

   Add the walnuts, cranberries and blue cheese crumbles.

7. 7

   Toss.

8. 8

   Add ground pepper and drizzle with balsamic reduction (make sure it's cool!).

9. 9

   Add a bit more ground pepper, and more balsamic reduction if needed and toss again.

10. 10

    Enjoy as an appetizer or a side salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.