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April 19, 2026
Spring flavours unite! This recipe uses Acetaia Reale Balsamic Vinegar of Modena to create a sophisticated glaze that turns this simple salad into a centrepiece for your Spring table.
Yield: 2 Servings
Cooking Time: 10 Minutes
- 4 cups fresh baby spinach or spring greens
- 1 cup strawberries, sliced
- ¼ cup Walnuts, toasted and roughly chopped
- 2 tbsp Acetaia Reale Balsamic Vinegar*
- 1 tbsp maple syrup
- 1 tsp Pink Peppercorns, crushed*
*Available from Well Seasoned
1. In a small saucepan, simmer the balsamic vinegar and maple syrup over low heat for 3–5 minutes until it thickens into a syrup. Let cool slightly.
2. Toss the spinach and strawberries in a large bowl.
3. Drizzle the balsamic glaze over the salad.
4. Top with toasted walnuts and the crushed pink peppercorns (the floral heat of the peppercorns is a spectacular vegan "secret" that pairs perfectly with fruit.)
