Strawberry Salad with Honeyed Balsamic Vinegar Reduction

Photo: National Honey Board

Yield: 4

For the balsamic reduction:
1 cup balsamic vinegar
¼ cup honey, preferably tulip poplar honey

For the salad:
1 lb. mixed spring greens
2 cups fresh strawberries, sliced in half
1/3 cup extra-virgin olive oil
½ cup crumbled feta cheese
½ cup slivered almonds, toasted (optional)

1. For the reduction: place vinegar in a small nonreactive saucepan. Bring to a boil, and then reduce the heat to a simmer. Cook until reduced in volume by half, about 15 minutes.
2. Add the honey and continue to cook until mixture is a very thick syrup that easily coats the back of a spoon. (Pay attention at the later stages of cooking, as it can get too thick, in which case, thin by adding water.) Look for a consistency similar to honey. Remove from heat.
3. To make the salad: arrange the mixed greens on a serving platter. Distribute strawberries on top of greens. Just before serving, drizzle the salad with the olive oil, then drizzle a thin stream of the balsamic reduction over the salad, making sure to get it on the berries. Scatter cheese and almonds on top.