"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
Recipe information
Yield
Makes a scant 1/4 cup, serving 6
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
Preparation
Step 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.
Step 2
Cool to room temperature.
