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54a4dbc3 c520 4a87 ab0c f13cde1c1b6b  2016 09 22 20 51 20

Crispy apple, avocado and sliced pecorino salad with homemade balsamic reduction vinaigrette on baby spinach leaves.

The balsamic reduction:
1. In a small saucepan, combine a cup of balsamic vinegar with a tablespoon of brown sugar. Bring to a boil.

2. Reduce the heat to medium-low, stirring occasionally and allowing to simmer for 20-30 minutes. Remove from the heat and allow to cool as it thickens.

3. Combine with a tablespoon of white wine vinegar before adding to salad.

The salad:
1. Combine thinly sliced Granny Smith apples, fresh avocado and pecorino with baby spinach leaves. Toss in homemade balsamic reduction to coat.