Serve this glaze as a dip for Kale Crisps.
- 2 1/4 cups balsamic vinegar
- 1/4 teaspoon honey (optional)
- Pinch of coarse salt
- Bring vinegar to a boil in a small heavy saucepan; reduce to a simmer, and cook until thickened and syrupy, about 15 minutes. Remove from heat; stir in honey (if desired) and salt. Let cool completely before serving (glaze will thicken slightly as it cools).
Glaze can be refrigerated in an airtight container up to 1 week.
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