Balsamic vinegar simmers with vanilla until it coats the back of a spoon, then drizzles over peppery arugula tossed with olive oil and salt, finished with shavings of Reggiano parmesan.
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Combine balsamic vinegar and vanilla in medium pan. Bring mixture to , and cook down to approximately 1/2 cup or until mixture thickens enough to coat back of spoon. Set mixture aside to cool.
Toss arugula, oil, and salt together in bowl. Drizzle balsamic reduction to taste over greens. Add Reggiano parmesan, if using.
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