Blueberry Balsamic Vinegar 375ml

$19.95

Size

375ml

$19.95

A perfect blend of sweet and sour, this balsamic vinegar will bring back childhood memories of blueberry syrup on pancakes, but with a tart, gourmet flourish. The overall flavor profile is enhanced by a subtle undertone of cloves. We love it on steaks, venison, duck or pork. It is great as a stand alone glaze on salmon, and in endless combinations of salad dressings and desserts. It gives a nice kick to fruit salads. It is made by blending balsamic vinegar from Modena, Italy, with natural flavors.

Density: 1.28
Base: Chef’s Reserve Balsamic Vinegar

Gluten Free. No artificial flavorings or thickening agents. May contain sulfites.

Recipe to try

Zucchini & Tomato Sesame Noodle Bowls with Blueberry Balsamic Vinegar

Serves: 4

Ingredients

2 tablespoons Blueberry Balsamic Vinegar
1 tablespoon Arbequina Extra Virgin Olive Oil
⅛ teaspoon Black Peppercorn Ground Fine
2 cups ½-inch zucchini pieces
2 cups cherry tomatoes, halved
1 tablespoon neutral cooking oil
8 oz dry rice noodles
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
2 tablespoons Sesame Seed, Hulled (toast before measuring)

Method

Whisk the featured balsamic with the olive oil and black pepper.
Prepare the rice noodles according to the package and drain.
Heat the neutral oil in a large skillet over medium heat. Add ½-inch zucchini pieces and cherry tomatoes, halved. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
Stir the soy sauce and sesame oil into the seasoning mixture. Toss with the noodles and vegetables, adding a splash of water if needed. Scatter over sesame seeds.