Crunchy Salad with Balsalmic Garlic Reduction

This is good.  Really, really good.  Oh, and really, really cheap.  I already had most of these ingredients in my pantry or fridge.  The Balsalmic Garlic Reduction makes way more than you'll need for a salad, so just keep it in an airtight container on the counter for... like forever.  You can add it to not only salads, but roasted root vegetables, proteins, or even add a drizzle to a veggie dip.  The Annie's Woodstock Dressing is something I could make from scratch (with all the garlic and sun dried tomatoes), but I'm not going to.

Quick tip: when making the reduction, keep a window open.  It has a strong smell while cooking and you don't want to OD off of vinegar vapor fumes.  It would be an embarrassing way to go. 

Ingredients:
1 cup Balsalmic Vinegar
2 crushed whole garlic cloves
1 tsp sugar
1 bunch radishes sliced
1 pink lady apple chopped
1 head romaine lettuce chopped
1 handful seedless green grapes sliced in half
drizzle store bought tahini based dressing (preferred: Annie's Woodstock Dressing)


Directions: 
Heat Balsamic Vinegar, garlic and sugar in a small pot over high heat until boiling then drop the heat to a simmer.  Simmer uncovered for about 25 minutes.  Cool, reduction will thicken substantially.

Mix chopped fruits & veggies together, top with dressing and a drizzle of the reduction & enjoy!