How to make
We make a homemade balsamic reduction from raspberries, which is very special and we can use it both in salads and to flavor and complement roasted meats.
Put the washed fresh raspberries with the balsamic vinegar and brown sugar on the stove.
Boil for 15 minutes, counted from the moment of boiling.
Puree or blend in a blender and return it back onto the heat for another 8 minutes. Keep the heat high to reduce the sauce.
Allow to cool slightly and then strain it, so that there are no raspberry seeds and the reduction is smooth.
When it cools the raspberry sauce is ready to eat, but when it sits in the refrigerator for 5 days it becomes much nicer.
It is best stored in a bottle to easily drizzle on salads or meat.
For our green salad, mix the arugula, valerian and baby spinach leaves in a bowl. Peel and cut the cucumber with them and season with balsamic vinegar, olive oil and salt.
The goat cheese, depending on its type, can be cut directly into cubes for the salad, or if it is from the French type, you can fry it on both sides in a non greased pan.
Add the fresh raspberries and drizzle with the raspberry reduction!
Save the rest for another salad or roast meat.
Enjoy this fresh and delicious salad!
The green salad with goat cheese and raspberry balsamic reduction is amazing!
