Gorgonzola and Beet Salad with Toasted Walnuts and Balsamic Glaze (Spinach Base)

1.Prepare the balsamic glaze. Combine the balsamic vinegar and honey (if using) in a small saucepan over medium heat. Bring to a simmer, then reduce the heat to low and cook for 10 to 15 minutes, stirring occasionally, until the vinegar has reduced by about half and coats the back of a spoon. Set aside to cool and thicken.

2.Toast the walnuts by spreading them on a dry skillet over medium heat. Toast for 3-5 minutes, stirring frequently, until fragrant. Immediately transfer them to a plate to cool.

3.Prepare the beets. Slice the drained, vacuum-packed beets into half-moons or cube them into bite-sized pieces. Toss the sliced beets with the 2 tablespoons of olive oil and salt to season them. (Black pepper has been deliberately omitted.)

4.To assemble the salad, spread the baby spinach across a large platter or divide it among individual serving plates. Arrange the seasoned beet pieces evenly over the spinach.

5.Scatter the crumbled Gorgonzola cheese and the toasted walnut halves over the beets and greens.

6.Drizzle the finished salad generously with the prepared balsamic glaze just before serving. Serve immediately.