TUSCAN BOWL WITH BALSAMIC VINEGAR GLAZE ENJOY DAN:

THE TUSCAN BOWL WITH BALSAMIC VINEGAR GLAZE by CHEF DAN:

Serves 4

INGREDIENTS:

1/2-cup fresh basil, chopped

1-1/2-tablespoon fresh cilantro

2 tablespoon pine nuts

2 tablespoon olive oil

Kosher salt and Seasoned Pepper Medley to taste

1-1/2-cup cooked quinoa

4 ounces skinless, boneless, chicken breast, grilled

1 cup arugula, chopped

5 cherry tomatoes, halved

5 crimini mushrooms, halved

1-1/2-balsamic vinegar glaze (recipe to follow)

2 garlic cloves, thinly sliced and sautéed until crisp

Basil leaves

DIRECTIONS:

1.   (PESTO) Pace the chopped basil, cilantro, and pine nuts in a blender, pulse until well combined.

2.   Add olive oil and pulse to incorporate, adding more oil to thin.

3.   Season with salt & pepper to taste.

4.   Mound the quinoa in a salad bowl.

5.   Arrange the chicken, pesto, arugula, tomatoes & mushrooms on top.

6.   Drizzle with balsamic vinegar glaze,

7.   Garnish with fried garlic and fresh basil.

BALSAMIC VINEGAR GLAZE:

2 cups balsamic vinegar

2 tablespoons olive oil

1 tablespoon EACH stone ground mustard, and honey

1 garlic clove, minced

1/4-teaspoons EACH kosher salt and freshly ground black pepper

DIRECTIONS:

1.    Place al ingredients in a sauce pan and bring to a simmer over medium-heat.

2.   Stir occasionally.

3.   Reduce heat as needed to keep the vinegar from reaching a boil.

4.   Continue to simmer until the liquid has reduced by half.

5.   The vinegar should thickly coat the back of a spoon.

6.   Store in Mason jar; will keep for weeks.

ENJOY DAN:                                                      SING SONGS & PLANT SEEDS!!