Balsamic Glaze

This can be eaten over any cooked vegetables, as a base for salad dressing or a topping for pasta.

3 cups balsamic vinegar

Ready in 15 minutes

Yields ½ cup

Gluten Free

Healthy Fats

⅓ cup

extra virgin olive oil

½ tsp.

curry powder

2 tbsp.

hazelnuts

orange

lemon

lime

1 tbsp.

balsamic vinegar

½ tsp.

raw

honey

Place vinegar in saucepan on medium heat and cook until the liquid is reduced by half.
Reduce heat to low and cook until the liquid is reduced by half again.
Remove from heat and cool.
Glaze should be thick and stick to the back of a spoon.

Can be used on salad, or for vegetable dipping. The orange makes this sweet so you may not need to add the honey.
Keeps in refrigerator for about 4 days.