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Bumps up the flavor to spectacular when you add it to mashed potatoes, stuffings, soups, stews, chowders, and roasted meats. We used it on a winter salad of radicchio and escarole, sugared hazelnuts, poached pears, sun dried tomatoes and Brie cheese, mixed with the Green Apple White Balsamic Vinegar.
Suggested Pairings: Black Garlic Dark Balsamic, Black Walnut Dark Balsamic, Bordeaux Cherry Dark Balsamic, Caramelized Onion Dark Balsamic, Cinnamon Pear Dark Balsamic, Fennel White Balsamic, Green Apple White Balsamic, Italian Herb Dark Balsamic, Key West Dark Balsamic, Lemon White Balsamic, Lime White Balsamic, Maple Dark Balsamic, Mediterranean Dark Balsamic, Sage Dark Balsamic
