This is a quickie, but packs a huge flavor. It is especially great with Paillards of chicken. I also put the Balsamic reduction on ice cream and strawberries. The best part is you make it and store it in the refrigerator for up to 2 weeks.

Balsamic Vinegar reduction

1 cup sugar
1 cup Balsamic Vinegar

Combine the 2 ingredients very well in a small pot. Stir on medium heat until the sugar dissolves. Bring it to a boil, lower heat to barely a simmer, and reduce by half.  It may take up to an hour to reduce and become a thick syrup. This is what can be stored in the frig for up to 2 weeks.

Cherry Balsamic Glaze

2 tablespoons minced shallots
3 tablespoons unsalted butter
1 teaspoon minced garlic
1 cup cherries (fresh or frozen) halved

 In a medium saute pan, melt 2 tablespoons of butter and saute shallots for 1 minute. Add the minced garlic and cook for about 30 seconds  (until it becomes fragrant). Add the cherries and heat through, about a minute. Pour in 1/4 cup of Balsamic reduction and bring to a simmer. Stir in remaining tablespoon of butter, just before serving. Drizzle over chicken, pork, ham.......

Tip of the week: If you accidentally put too much dressing in the salad, just pour the whole salad into a salad spinner and "spin" out the amount of dressing that's undesirable.