recipe that utilized brown sugar and vanilla in the reduction, and obviously, I had to try it! This is another loose recipe that you can customize for as many or as few mouths you have to feed : )
- Ripe tomatoes, thickly sliced (I used two Roma tomatoes)
- Fresh Mozzarella, thickly sliced (not shredded or in a block--you need a fresh ball of mozzarella)
- Fresh Basil leaves
- Kosher salt and freshly ground black pepper
- 1/3 cup balsamic vinegar
- 1 tablespoon brown sugar
- 1 teaspoon vanilla
In a small saucepan, bring balsamic vinegar, sugar, and vanilla to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl. Allow to cool.
When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction. End with a sprinkling of kosher salt and black pepper.
In a non-reactive small pot, place all of the ingredients and bring it to a boil. Once boiling, whisk away and turn the flame down to low. Whisking occasionally, let the mixture reduce and thicken for about 20 minutes. Avoid over-cooking this or you will have a caramel textured taffy. When you can coat the back of a spoon or a whisk and 20 minutes have passed, you’re ready. Pour the reduction into a container or mini pitcher and let cool. - See more at: http://kneadtocook.com/vanilla-balsamic-reduction-atop-of-red-beet-salad/#sthash.PQBJaGIm.dpuf