Fresh Mozzarella with Baby Spinach and Balsamic Reduction
4cupsFresh baby spinach
2Fresh Mozzarella balls cut into a total of 16 piecesCut each ball in half and then each half into four pieces
Balsamic reductionRecipe below, need to make one day ahead
Extra virgin olive oil
Salt and pepper
2cupsGood 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.
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.