Balsamic vinegar is a star among vinegars, it is sweet, tangy and has a depth a flavor that seems to be endless. It is great in vinaigrette, marinades, sauces, and salads. Balsamic vinegar is available in the traditional dark colored variety and the lighter version sold as white balsamic vinegar. Balsamic vinegar has become very popular in the US recently, however it has been enjoyed by Italians for years. The flavor is unmistakable and works beautifully with almost anything from salads to desserts. As an introduction to this vinegar here are recipes for a balsamic vinaigrette and a balsamic syrup.
Enjoy!
Balsamic Vinaigrette
1/8 cup balsamic vinegar
2 tsp dijon mustard
2 tsp honey
1/3 cup olive oil
In a bowl combine the vinegar, mustard and honey. Mix together until smooth. Slowly whisk in the olive oil.
Balsamic Syrup ( as pictured above in the Roasted Apple and Pear Salad)
1 cup Balsamic vinegar
1/4 cup brown sugar
1 tsp salt
In a sauce pan combine all ingredients and bring to a boil. Reduce to a simmer and allow to slowly reduce by half. The mixture should be thick like syrup. Allow to cool to room temperature before using.
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