Allow me to introduce to you my very favorite summer lunch; it’s so simple it will make your soul sing.
First, you must meet the characters:
That would be reduced balsamic vinegar, not chocolate as it appears. To reduce balsamic, all you do is simply simmer it for about fifteen minutes until it reduces by about half. It will thicken up when it cools and be more like a syrup than a vinegar. It’s great for not only for topping Caprese salads, but also for drizzling over juicy strawberries that have been sprinkled with dark brown sugar and topped with fresh whipped cream. I hear it’s also yummy on ice cream but I haven’t gone that far yet.
Perfect with a zucchini muffin (or two)!