Spinach And Arugula Peach Caprese Salad

1. 1

   In a medium saucepot on medium low, add balsamic vinegar and simmer for about 25 minutes until balsamic reduces to half and becomes thicker. Set aside.

2. 2

   In a large salad bowl, toss spinach, arugula and basil with 1/3 cup balsamic reduction, olive oil and lemon juice. Layer on top of the leaves the peaches, tomato and cheese. Drizzle with remaining balsamic and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.