I usually make a simple salad with mesclun greens, strawberries, aged balsamic vinegar, olive oil and black pepper. Tonight I had blackberries on hand, so I tossed them in. The last barrel-aged authentic balsamic vinegar I bought was $20 for less than half a cup. I thought, this is ludicrous. Now I buy cheap balsamic vinegar and reduce it. It tastes the same to me. I got the tip from "Chef at Home", Michael Smith. He's cooked for royalty and presidents; I figure he should know what he's talking about. Anyway, the salad was really yummy. :)
Blackberry-Strawberry Mesclun Salad with Balsamic Honey Reduction Vinaigrette
4 cups Mesclun mix
1/2 cup sliced, hulled strawberries
3/4 cup blackberries
Vinaigrette:
1 cup balsamic vinegar, reduced by half
1 tablespoon honey
2 tablespoons grapeseed or olive oil
freshly cracked black pepper to taste
Add honey to reduced vinegar. Drizzle on berries to taste, or until well coated. Refrigerate leftover reduction for another use. Add oil and pepper to berries, toss. Toss in mesclun mix. Serves 2 generously.
