Outback Steakhouse Balsamic Glaze

• 1/2 cup BALSALMIC VINEGAR
• 1/8 cup raw HONEY
• 1/4 teaspoon SEA SALT

1. Brown, crumble and set aside:
2. 6-8 strips BACON (choose organic or uncured Applegate Farms Sunday Bacon or Turkey Bacon) (optional)
3. Prepare Heidi's Ranch Dressing (dairy-free, gluten-free and vegan).
4. Prepare produce and set aside:
5. 1 TOMATO diced
6. 1/4 RED ONION thinly sliced
7. 1 head ICEBERG LETTUCE quartered
8. Assembly:
9. On one large plate or on four individual serving dishes, arrange and top lettuce wedges evenly with and in this order, a spoonful (or two) of ranch dressing, tomato, red onion, bacon and a drizzle of the balsamic glaze. If you tolerate dairy, a spoonful of blue cheese crumbles tops this salad off perfectly!
10. OR To make balsamic glaze: Bring 1 cup balsamic vinegar to a boil and reduce heat. Simmer about 10 minutes or until glaze coats the back of a spoon. Refrigerate any leftover glaze for up to 2 weeks.

balsalmic vinegar, honey, sea salt

Taken from www.epicurious.com/recipes/member/views/outback-steakhouse-balsamic-glaze-52757331 (may not work)