Mixed Greens With Grilled Eggplant And A Balsamic Reduction

• FOR SAUCE
• 1 bottle Balsamic Vinegar
• 1/4 cups Sugar
• For Salad
• 1 whole Eggplant, Medium
• 1 package Fresh Mozzarella
• 1 package Spring Greens
• Olive Oil
• Salt And Pepper, to taste
• Chicken (optional)

1. Dressing:
2. In a small saucepan combine vinegar and sugar and bring to a boil. Boil until sauce is reduced by half. Pour into a squeeze bottle and refrigerate until chilled.
3. Salad:
4. Preheat broiler on your oven. Slice eggplant into 1/4 inch slices. Brush lightly with olive oil. Add salt and pepper to taste and grill until tender on a grill pan or an outdoor grill. Set aside and top with a slice of fresh mozzarella cheese. Broil until cheese is melted and starts to bubble and brown. Remove from oven and allow to cool.
5. On a plate arrange mixed greens and flowers and top with a slice of eggplant. Dress lightly with the balsamic reduction and enjoy.
6. For a heartier meal, add slice grilled or breaded and pan-fried chicken to the salad.

for, vinegar, ubc, fresh mozzarella, spring greens, olive oil, salt, chicken

Taken from tastykitchen.com/recipes/salads/mixed-greens-with-grilled-eggplant-and-a-balsamic-reduction/ (may not work)