½ cup agave nectar 1 cup balsamic vinegar 1 shallot, halved Kosher salt and freshly ground black pepper
Heat the agave in a small saucepan over medium-low heat until it thins out and is warmed, about 5 minutes. Add the vinegar and shallot, and gently simmer, swirling the pan a few times, until the sauce has reduced and thickened to the consistency of maple syrup and coats the back of a spoon, about 50 minutes. Remove the shallot and add a good pinch each of salt and pepper. The reduction can be stored covered at room temperature for up to 3 months. Excerpted from Crossroads by Tal Ronnen with Scot Jones (Artisan Books). Copyright © 2015. Photographs by Lisa Romerein.