Reviewed: Oct. 12, 2009

I only made the balsalmic reduction as a dipping sauce for gorgonzola stuffed, bacon wrapped dates but the reduction was so delicious that I had to rate it. It would be amzing over mushrooms or steak.

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Reviewer:

k861084

Cooking Level: Expert

Home Town: Vincennes, Indiana, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 15, 2009

Yeah I made this as well but i used red wine vinegar. I also didn't add the raspberries or olives. the dish was delicious.

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Jason

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Reviewed: Aug. 13, 2009

didnt use the raspberries or olives...it was so tasty!

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Nick

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Reviewed: Jul. 9, 2009

Great and simple. Use a good vinegar, it compresses the complex flavors and you'll appreciate the difference. I used calamatta olives instead of black to give it an occasional kick as well.

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Braxton Howard

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Reviewed: Apr. 22, 2009

I was a little scared by the ingredient list but gave it a whirl anyhow. I was very pleased! It would have been nice to include about how long the reduction of the balsamic would take. I did it for about 15 minutes and that only reduced it to about a 1/2 cup.

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bonniets4u

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Reviewed: Mar. 29, 2009

I typically do not like tomatoes, but this salad was excellent. I added the olive oil, basil, salt and pepper to the balsamic reduction once it was cooled.

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