Watermelon Salad with Lemon Cake Croutons and Blueberry Balsamic Glaze
Makes: 1 cup
  • 120 milliliters (1/2 cup) good quality balsamic vinegar
  • 280g (2 cups) fresh blueberries, washed and dried
  • 30g (~2 tablespoons) light brown sugar, tightly packed
  • 1g (1/4) teaspoon salt
  • dash of lemon zest
  1. Bring balsamic vinegar to a boil in a medium-sized heavy-duty saucepan over medium heat; reduce heat to low and simmer for 5-10 minutes or until the balsamic has thickened and reduced to about two tablespoons
  2. Stir in blueberries, brown sugar, salt and lemon zest; increase heat to medium and bring to a boil; then reduce heat to low and simmer for ~10 minutes until sauce is reduced and thick, stirring occasionally to crush berries
  3. Remove from heat and serve or chill in refrigerator up to one week
Adapted from Serious Eats
Recipe by Keep It Sweet Desserts at http://www.keepitsweetdesserts.com/watermelon-salad-with-lemon-cake-croutons-and-blueberry-balsamic-glaze/