I learned today that a balsamic vinegar reduction is great as a stand-alone salad dressing. I had a version of Insalate Caprese that used this reduction instead of olive oil - I thought it was brilliant.

The end result is a product that is still a little tangy but has more sweetness than regular vinegar. It would pair well with a fresh berry fruit salad (use in season strawberries and other berries). I can also picture it drizzled on a crepe that is filled with goat cheese and even on potato pancakes or oven fries.

To make it, just put the vinegar in a small saucepan and reduce it down by half by simmering it. So, if you put two cups in the sauce pan, reduce it down to one cup.

Here are some more ideas on things you can do with the vinegar reductions:

• Drizzle it on cheesecake instead of using the standard fruit fillings
• Use it in place of syrup on pancakes
• Use it as a dip for bread or crudites
• Toss roasted potatoes or roasted vegetables in the reduction after they come out of the oven

Can you think of more ways to use a balsamic vinegar reduction?

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