The rich Sri Lankan toasted cinnamon aroma and the sweet taste of Anjou pear are harmoniously combined to make a savory and sweet balsamic vinegar.
USES:
- Makes a delicious vinaigrette for a spinach or baby arugula salad.
- Use in a marinade for pork or poultry, or salmon.
- Drizzle over Vanilla ice cream or fresh fruits.
PAIRINGS: Basil, Blood Orange, Tuscan Herb, any EVOO
Ingredients: Cooked grape must, wine vinegar, natural flavors, naturally occurring sulfites