TOMATO, CANTALOUPE AND MINT SALAD
Steps:
- Simmer 1 cup balsamic vinegar and 2 tablespoons liht brown sugar in a small saucepan until reduced to 1/4 cup. Transfer to small bowl and let cool. Divide 1 pound cut up tomatoes and 1/4 cut up cantaloupe among plates. Dividing evenly, drizzle with 2 tablespoons of olive oil and the balsamic syrup. Sprinkle with 1/2 cup mint leaves and season with salt and pepper.
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