Brighten your plate with a green salad dressed with a sweet, thick vinaigrette made from reduced balsamic vinegar!
Meatless Monday is back, my friends! Sweet, juicy Anjou pear is mixed with creamy goat cheese, toasted crunchy pecans, and tart dried cranberries, all tossed together with a thick, sweet, and tangy balsamic vinaigrette which just took everything over the edge.
The reduced balsamic vinaigrette couldn’t be easier to make. While you’re assembling the salad components, pour balsamic vinegar (the good stuff!) into a saucepan and let it simmer until it’s the consistency of maple syrup. Let it cool and thicken slightly, then whisk in some olive oil, salt, and pepper to taste.
This is totally my kind of winter salad – not only does it have a wonderful combination of textures and flavors, the reduced balsamic vinaigrette turns it into a hearty and bold-flavored salad. For a non-meatless/full entree option, you can top the salads with grilled chicken, salmon, or flank steak. Side or entree, meatless or not– enjoy!
- 1 cup balsamic vinegar
- 1½ tbsp extra virgin olive oil
- Salt and pepper, to taste
- 5-oz mixed salad greens
- 2 ripe Anjou pears, diced
- ½ cup dried cranberries
- ½ cup toasted pecans
- 4 oz goat cheese, crumbled
- In a small saucepan over high heat, bring vinegar to a boil and reduce heat to low. Simmer until the vinegar has reduced to ⅓ cup, about 10 minutes.
- Let vinegar cool slightly then whisk in olive oil, salt, and pepper. Set aside.
- Place salad greens, sliced pears, dried cranberries, pecans, and cooled balsamic dressing in a large mixing bowl and toss gently to coat.
- Sprinkle with goat cheese over the salad. Serve immediately.