Instructions: In a large mixing bowl and add salt and pepper and 5 ounces aged balsamic vinegar. Stir until salt is dissolved. Add extra virgin olive oil, whisking a little oil at a time. Cut two tomatoes in half. Toss tomatoes with the remaining 1 ounce balsamic vinaigrette and grill for 3 minutes. Add 8 ounces mesclun to bowl and drizzle with vinaigrette. Serve.

Yield: 2 servings

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