Blackberry Ginger Balsamic Vinegar

6.3 oz
Acidity: 4.6%
Complex with the gentle touch of spicy ginger married with ripe sweet blackberries. Together, these flavors work especially well over pancakes, ice cream, in jelly, in vinaigrettes, or marinades.
SUGGESTED PROTEINS
Beef, Pork, Poultry, Wild Game, Waterfowl, Lamb, Tuna & Salmon Steaks
SUGGESTED VEGETABLES
All vegetables including roasted asparagus
OTHER APPLICATIONS
Drizzle over fresh fruits, cheese, waffles, pancakes, yogurt, oatmeal…
SALAD DRESSING (VINAIGRETTE) PREPARATION
Combine 2 parts Olive Oil with 1 part Blackberry Ginger Balsamic vinegar. Whisk together and serve. To emulsify dab in a small amount of Dijon mustard or light mayo and continue whisking. Oil and balsamic will become creamy in appearance. Refrigerate remaining amount for up to 3 days.