It takes just a few perfect ingredients to make this stand-out summer side. Reducing the vinegar concentrates its flavor, creating a sweet-tart syrup that enhances the finished dish.
Regan Burns Cafiso
|1 cup balsamic vinegar||Coarse salt and freshly ground pepper|
|3 cups baby arugula||1 1/2 cups diced watermelon|
|2 tablespoons extra-virgin olive oil||1/2 cup crumbled feta cheese|
In a small saucepan, bring balsamic vinegar to a boil over medium-high. Reduce heat and simmer gently until vinegar is reduced to about ¼ cup. Remove from heat and let cool.
In a mixing bowl, toss arugula with olive oil and season with salt and pepper; transfer to a serving bowl. Top greens with watermelon and feta; drizzle balsamic syrup over the finished salad. Any remaining balsamic syrup can be stored in an airtight container for one week.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf