*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I can't really give this recipe a fair rating because I was unable to complete it as written. After I reduced the balsamic vinegar I left it to cool as directed. When I came back 20 minutes later I was left with a thick sticky ooze in the bottom of the pan that could barely be scooped out let alone poured. I had used all of my balsamic vinegar to make this and had to serve it in 30 minutes so I placed the "ooze" in my food processor with 1/4 cup of white wine vinegar. I blended that while drizzling in 1/4 cup of olive oil and then strained the whole thing. The final product was delicious but not at all what I anticipated. So watch your vinegar very closely and don't let it reduce too far. But if you do you can try my method to save it.
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.
My balsamic reduction also turned into goop. I was in a hurry and so please do not make this in a hurry. I mixed some olive oil and 2 Tbsp water and heated at very low heat again whisking constantly. Got saved somehow but this should not be made in a hurry but with a lot of patience.