Watermelon Salad with Lemon Cake Croutons and Blueberry Balsamic Glaze
Author: Lauren Lilling
Makes: 1 cup
Ingredients
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
Instructions
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
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
Remove from heat and serve or chill in refrigerator up to one week