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