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While visiting Santa Fe, New Mexico, we dined at La Casa Sena restaurant and had a mesclun salad with an unusual balsamic-vinegar dressing, says Billie Ingram of Fairfax, Virginia. Could you please get the recipe for us? Active time: 30 min Start to finish: 30 min Ingredients:
1/3 cup plus 1 tablespoon balsamic vinegar |
1 tablespoon honey |
1 teaspoon minced garlic |
1 teaspoon minced peeled fresh ginger |
1 plum tomato, chopped |
Directions:
1. Combine all ingredients in a small, heavy nonreactive saucepan and cook over moderate heat until syrupy and reduced to a scant 1/4 cup, about 12 minutes.
2. Cool to room temperature.
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