Recipe courtesy of Fredric Byarm
Show: Chef Du Jour
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15 min
5 min
10 min
4 servings



In a saucepan reduce balsamic vinegar until thick and malty. Place in a squirt bottle. In a large mixing bowl, place radicchio, spinach, endive, watercress and arugula. Toss until mixed well. Set aside.

In a small bowl, combine shallots, asparagus and the tomato. Add just a touch of balsamic reduction and the olive oil. Mix to coat the vegetables.

On a plate, place salad mix, then asparagus mixture, then carrot strips. Top with a light squirt of balsamic reduction and salt and pepper serve

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