In this deconstructed oil and vinegar dressing, shallots are infused with balsamic to add a tangy pungency when served whole atop crisp cucumber slices. Tomatoes provide acidity and baby spinach makes a hearty base for this refreshing salad. This recipe comes to us from Lindsay from Cook. Vegan. Lover.
- ¼ cup balsamic vinegar
- 1 shallot, sliced
- 1 cup baby spinach
- 1 large cucumber, sliced
- 1 large tomato, sliced
- 1 tablespoon extra virgin olive oil
- salt and pepper, to taste
Place the balsamic vinegar and sliced shallot in a small saucepan over high heat. Bring the balsamic to a boil, reduce the heat to medium-low and cook for 5-7 minutes, or until the vinegar is reduced by half. Set aside to cool slightly.
Spread the spinach out in equal portions on two plates. Alternate laying cucumber and tomato slices onto both beds of spinach.
Place a balsamic infused shallot slices on top of each piece of cucumber and tomato. Drizzle both salads with oil and reduced balsamic. Sprinkle the salads with salt and pepper to taste and enjoy.