Summer Zucchini Salad
- Balsamic Reduction
- 1/2 cup balsamic vinegar
- 1 teaspoon honey or sugar
- Salad
- 3 zucchini, sliced 1/4 to 1/2 inch thick lengthwise
- olive oil
- salt and pepper
- 1 bunch arugula
- 1/4 cup pine nuts, toasted
- Make the balsamic reduction: Combine balsamic vinegar and sweetener in a small saucepan. Bring to a boil over medium high heat. Reduce the heat to medium-low and simmer, stirring occasionally. You are done when your liquid is about half its original volume and appears syrupy. Set aside
- Grill the zucchini: Preheat your grill to medium. Brush both sides of the zucchini slices with olive oil and season with salt and pepper. Grill zucchini on both sides until just tender.
- Assemble: While the zucchini is still warm, cut it into bite size pieces and mix with the arugula. You want the zucchini to slightly wilt the greens. Top with the pine nuts and drizzle with desired amount of balsamic reduction.
balsamic vinegar, honey, salad, zucchini, olive oil, salt, arugula, pine nuts
Taken from food52.com/recipes/34775-summer-zucchini-salad (may not work)