I have said before that I enjoy going out to a really good restaurant and bringing the flavors home. We went to a restaurant recently where we had the loveliest endive salad. The other night, I made this treat for dinner.
We decided to have a finger food night. This consisted of a big bowl of boiled and kosher salted edamame, fresh bakery bread with olive oil and balsamic reduction, and endive salad. It was divine.
In particular, I want to tell you this. I made the balsamic reduction and had the smell of vinegar in my sinuses for the next 36 hours! LOL 🙂 Really, a balsamic reduction is very simple. Put some balsamic vinegar in a saucepan. Use twice as much as you want to end up with as it ends up reduced by half. On a medium high heat, bring the vinegar to a rolling boil. Keep it there until the vinegar reduces by half and gets syrupy. Really, that’s it.
Now, a couple of things. One: DO NOT LEAVE THE POT ALONE! Make sure you watch it and whisk frequently. Two: Be certain to do this is an well ventilated room. Turn on the exhaust fan. Open an window! The steam that comes off as the vinegar reduces is pungent!
I started with 2 cups of balsamic vinegar. It took about 10 minutes. So that is a rough estimate for you. It is delicious. I used it for the bread and oil. I also drizzled it over the endive.
- endive leaves
- cheese crumbles ~ The restaurant used blue cheese, but we like milder cheeses, so I used goat cheese.
- honey roasted pecans
- balsamic reduction
Try it. And enjoy!!