Yield: 4 For the balsamic reduction: 1 cup balsamic vinegar ¼ cup honey, preferably tulip poplar honey For the salad: 1 lb. mixed spring greens 2 cups fresh strawberries, sliced in half 1/3 cup extra-virgin olive oil ½ cup crumbled feta cheese ½ cup slivered almonds, toasted (optional) 1. For the reduction: place vinegar in a small nonreactive saucepan. Bring to a boil, and then reduce the heat to a simmer. Cook until reduced in volume by half, about 15 ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.