Mixed Greens with Grilled Eggplant and a Balsamic Reduction

Dressing:

In a small saucepan combine vinegar and sugar and bring to a boil. Boil until sauce is reduced by half. Pour into a squeeze bottle and refrigerate until chilled.

Salad:

Preheat broiler on your oven. Slice eggplant into ¼ inch slices. Brush lightly with olive oil. Add salt and pepper to taste and grill until tender on a grill pan or an outdoor grill. Set aside and top with a slice of fresh mozzarella cheese. Broil until cheese is melted and starts to bubble and brown. Remove from oven and allow to cool.

On a plate arrange mixed greens and flowers and top with a slice of eggplant. Dress lightly with the balsamic reduction and enjoy.

For a heartier meal, add slice grilled or breaded and pan-fried chicken to the salad.