Asparagus and Spinach Salad with Balsamic Reduction
Balsamic reduction is sweet and caramelized, perfect in dressings or all by itself as a garnish. This salad uses it in the dressing, which enhances the flavor of the asparagus, spinach and bell peppers.
INSTRUCTIONS
Bring a large pot of water to a boil for the asparagus.
In a separate small saucepan, heat the balsamic vinegar over low heat and simmer until it’s reduced by half, approximately 10 minutes. Do not allow it to burn.
Meanwhile, in a small dry sauté pan, toast the almonds until golden brown, about 1-2 minutes. Set aside.
Once the vinegar is reduced, pour it into a medium bowl. Whisk in the oil, mustard, basil and garlic. Season the dressing to taste with salt and pepper. Chill.
Break the bottoms off of the asparagus.
In the pot of boiling water, put in the asparagus and blanch the asparagus for 1-2 minutes. Drain and cut the asparagus spears into 1½ inch pieces.
Add the asparagus and bell pepper to the dressing; toss well.
Put a handful of the spinach in serving dishes and put some of the asparagus and bell peppers over the top of each dish. Sprinkle with the toasted walnuts, season to taste with salt and pepper and serve.
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