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Fresh Mozzarella with Baby Spinach and Balsamic Reduction

Servings 4


  • 4 cups Fresh baby spinach
  • 2 Fresh Mozzarella balls cut into a total of 16 pieces Cut each ball in half and then each half into four pieces
  • 1/2 cup Craisins
  • Balsamic reduction Recipe below, need to make one day ahead
  • Extra virgin olive oil
  • Salt and pepper
Balsamic Reduction
  • 2 cups Good quality balsamic vinegar


For the salad
  • In a bowl, add the baby spinach, drizzle with the extra virgin olive oil ands eason with salt and pepper.
  • Using 4 salad plates, plate one cup of dressed baby spinach in each plate.
  • Add 4 pieces of fresh mozzarella on top of each portion.
  • In the center of each plate add a small amount of craisins.
  • Drizzled the balsamic reduction over each portion.
  • Serve immediately.
For the balsamic reduction
  • Heat balsamic vinegar in a small pot or saucepan over medium heat. 
  • Bring to a gentle boil, then reduce heat to medium-low heat and let simmer, stirring occasionally, until the vinegar thickens and is reduced to about 1/2 cup (about 20 minutes). It should be thick enough to coat the back of a spoon.
  • Store in a glass jar in your refrigerator. Keeps for 2 months.
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