Blueberry Balsamic Vinegar

$8.99

Size

100ml

375ml

$8.99

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

Asparagus & Pea Pasta Toss 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 asparagus, trimmed and cut into 1-inch pieces
2 cups thawed peas
1 tablespoon neutral cooking oil
8 oz dry penne pasta
¼ cup grated Parmesan
2 tablespoons chopped fresh parsley

Method

Whisk the featured balsamic with the olive oil and black pepper.
Cook the pasta according to its package; reserve ½ cup cooking water before draining.
Heat the neutral oil in a large skillet over medium heat. Add asparagus, trimmed and cut into 1-inch pieces and thawed peas. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
Add the pasta, prepared seasoning mixture and enough reserved water to coat. Toss over low heat for 1 minute, then add Parmesan and parsley.