WARM BALSAMIC BOK CHOY

By jarren

Ingredients

• 1/2 onion, chopped
• l/4 cup each maple syrup and balsamic vinegar
• 1 clove garlic, sliced
• 1 sprig fresh rosemary
• 8 heads Shanghai bok choy
• 1 tbsp olive oil
• l/4 tsp salt
• 1/2 cup crumbled soft goat cheese
• l/4 cup toasted pumpkin seeds

Details

Servings 6

Preparation

Step 1

In small saucepan, cook half onion, chopped; l/4 cup each maple syrup and balsamic vinegar; 1 clove garlic, sliced; and 1 sprig fresh rosemary over medium-high heat until syrupy and reduced by half, about 12 minutes. Strain. In large bowl, toss together 8 heads Shanghai bok choy, halved; 1 tbsp olive oil; and l/4 tsp salt. Place on greased grill or grill pan over medium-high heat; grill, turning occasionally, until grill-marked, about 5 minutes. Transfer to serving plate. Sprinkle with 1/2 cup crumbled soft goat cheese (chevre). Drizzle with maple syrup mixture. Sprinkle with l/4 cup toasted pumpkin seeds.