Full bodied, traditionally produced Balsamic Vinegar has a smooth, slightly sweet taste and is blended from vinegars of varying ages.

 

HOW BEST TO USE Make the best dressing using 1/2 cup balsamic vinegar to 1 1/2 cups olive oil. Add salt, pepper and some finely chopped dehydrated garlic to taste. (If you use fresh garlic, refrigerate and use within 5 days). For a decadent accompanying sauce for shellfish or any appetizer, just whisk 1/2 cup balsamic vinegar with 1 cup olive oil until the mixture is thick. Drizzle or dot the sauce around the plate

 

ASPARAGUS with BALSAMIC TOMATOES Aged Balsamic Vinegar
Makes 4 servings

  • 1 pound Asparagus, trimmed
  • 2 teaspoons EVOO
  • 1½ cups halved grape tomatoes
  • 2 tablespoons Aged Balsamic Vinegar
  • ¼ teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • 1. Cook asparagus in boiling water 2 minutes or until crisp tender. Drain.
  • 2. Heat EVOO in a larger skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in Aged Balsamic Vinegar and cook an additional 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with fresh ground black pepper.

Aged Balsamic Vinegar

$14.00Price

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    140 North 3rd St

    Laurens, Iowa 50554

     

    712.841.2546 (store)

    515.599.1274 (text)

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    ....the gram