Spinach Salad with Citrus, Avocado and Balsamic Reduction
Follow the technique for the reduction, but don’t worry about specific measurements for the salad. Keep it simple or add as many of the optional ingredients as you like. I particularly like the addition of avocado, as it pairs quite well with the citrus.


  • 1 cup balsamic vinegar (the inexpensive kind)
  • 1 -1 ½ teaspoons honey
  • Baby spinach
  • Red onion, slivered
  • Oranges and/or grapefruit, peeled and sliced
  • Optional: sliced avocado, crumbled feta, pistachios or slivered almonds…blue cheese and chopped walnuts would be a nice combination, too


  1. For the balsamic reduction: Simmer the balsamic vinegar in a small saucepan until reduced by about half. If you cook until the vinegar looks thick and syrupy while still hot, it may very well taste burned. It will thicken as it cools. Better to stop cooking too early. If the vinegar is too thin once cooled, simply simmer for a few additional minutes. Once it reaches room temperature, you want a consistency similar to that of maple syrup. Precise simmering time will vary depending on pot size and stove type.
  2. When cooled slightly, taste the vinegar, and if the flavor is still a touch too acidic for your liking, add the honey, to taste. This will replicate the sweetness of a true balsamic. Stored in a glass jar in your pantry, the vinegar will keep for months. After you try the technique once, you may wish to double future batches.
  3. For the salad: Assemble the spinach on serving plates. Top with the citrus, onion, and any of the optional ingredients. Drizzle with the balsamic reduction.

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