Fall salad with Traditional Balsamic Vinegar

Fall is finally here! Here’s a delicious fall recipe that will become one of your favorites: fall salad with Traditional Balsamic Vinegar! You might even find yourself making it all year round!

Ingredients for the Dressing:

1 stick of unsalted butter
2 tablespoon honey
4 tablespoons of Traditional Balsamic Vinegar of Modena
Salt to taste

Ingredients for the Salad:

1 cup of chopped endive
½ cup of chopped radicchio
1 cup of chopped escarole
2 cups of apple juice
½ cup toasted hazelnuts, chopped

Procedure

Let’s start by heating the butter over a low heat in heavy bottomed sauce pan. Then, continuously swirl the butter around without turning up the heat. Browning the butter is a gradual process, high heat will burn the delicate milk solids.

Continue cooking the butter till it reaches a caramel color with a warm, nutty aroma: at this point turn off the heat. Let the butter cool in the pan for about 5/10 minutes, until it’s still liquid but not boiling hot.

At this point pour the butter into a jar and add the rest of the ingredients. Top the jar with a lid and shake the contents for a couple of minutes or until the dressing is emulsified. You can also accomplish this with a whisk and a bowl.

Combine all the salad ingredients together and drizzle about half of the dressing on the salad. Finally add a few drops of original Balsamic Vinegar of Modena to add a final touch! Enjoy your fall salad!

Check our Blog for other delicious fall recipes on how to use Balsamic Vinegar!