I have a stash of flavored and gourmet balsamic vinegars. I adore them! I highly recommend investing in some if you are trying to eat healthy. I would use either an 18-year-old balsamic on this or an orange or berry flavored one, if you have it. If not, make my version. You can use sugar in the raw or even honey, instead of sugar.
Pomegranate Arugula Salad with Orange Cinnamon Balsamic
4 cups arugula
1/2 cup sliced red or black grapes
1 pomegranate or ¾ cup seeds
2 ounce goat cheese crumbles
3 tablespoons chopped red onion
2/3 cup walnuts or pecans
2/3 cup chopped cucumber
1/2 cup dried cranberries
Orange Cinnamon Balsamic
½ cup balsamic vinegar
2 heaping tablespoons sugar
1 small cinnamon stick
Half an orange, zested
In a small saucepan, heat balsamic vinegar just to a simmer and add sugar, cinnamon and orange zest. Allow to simmer 2 minutes or until the sugar is dissolved, stirring constantly. Reduce heat to low and cook another 10 minutes. Discard the orange and cinnamon and allow the vinegar to cool before serving. Refrigerate leftovers.
For the salad, spread arugula out in a platter or big bowl and top with all the salad ingredients. Serve with balsamic dressing on the side.
Skinny Diping 