Item: Red Apple Balsamic Vinegar
Rating: 5
Author: toddoobe

Description

Origin: Modena, Italy

Culinary Uses: Salads, Desserts, Fruits, Vegetables, Sauces, Pork

Pair with: Walnut, Pistachio, Garlic, Blood Orange, Rosemary

Ingredients: Grape Must, Wine Vinegar, Red Apple Extract

Nutrition: 1 T. = 5 calories, 0 fat, 2 carbs

This red apple balsamic vinegar has an enticing aroma and a delicate, crisp apple flavor. It is made by blending apple cider with concentrated apple must and carefully aging the mixture in wood until it attains maximum flavor. Red Apple balsamic vinegar adds a refreshing lift to salads, sauces, vegetables and desserts. A salad of fresh greens, sliced apples, walnuts, onion and cheddar topped with Olive Mill Walnut Oil and Red Apple Balsamic will delight your guests. Serve over grilled pork chops or chicken breasts.

Recipes

Apple Brie Quesadillas

In a skillet over medium heat, cook the onions, vinegar, sugar, thyme and rosemary in oil for 10 minutes or until onions are golden.

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Grilled Stone Fruit with Apple Balsamic Syrup

Heat grill to high. Halve peach and plum and remove pits; brush cut-sides with lemon juice.

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Spinach and Apple Salad

In a large bowl, combine the spinach, apples, cheese and walnuts.

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Pecan Encrusted Goat Cheese Salad w/Maple Vinaigrette Dressing

Preheat oven to 350. Spread pecans on baking sheet and toast 10-15 minutes. Let cool and chop fine.

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Fruit Salad

In a large bowl, combine the fruit. In a small bowl, whisk the juices, cilantro, balsamic with lime peel.

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Endive & Gorgonzaola Salad

Preheat oven to 350. In a shallow baking pan toast walnuts in middle of oven until fragrant, about 10 minutes and cool.

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Apple Salad with Maple-Mustard Vinaigrette

In a large bowl, combine greens, apples, onion and walnuts.

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Apple Cranberry Salad

Whisk the mustard and balsamic together in a small bowl. Drizzle in the oil while whisking to create a dressing; set aside.

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Apple, Brie and Walnut Salad

Toss the apple slices with the vinaigrette in a bowl until evenly coated; add the greens and toss again;

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Chicken with Tomato and Apple Balsamic Vinegar

Season the chicken with salt and pepper. Heat a large sauté pan until very hot. Add oil and when almost smoking, add the chicken and sauté until golden brown on all sides.

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Chicken Salad Balsamic

In a large bowl, toss together the chicken, apple, celery, onion and walnuts. In a small bowl, whisk together the vinegar and oil and pour over the salad.

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Apple Walnut Pizza with Caramelized Onions

Heat oil in a small saucepan, add onion and balsamic. Reduce heat to medium low and cook until onions caramelize, let cool.

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Kale Salad with Glazed Onions & Cheddar

In a large bowl, toss kale with lemon oil and salt and pepper. Set aside. In a 12” skillet, combine pearl onions, 1 T. water, Worcestershire sauce and sugar. Cook on medium 8-10 minutes stirring occasionally. Add vinegar to skillet. Increase heat to high. Cook 3-4 minutes until onions are brown, stirring frequently. Add 1 T. water, cook 1 minute longer swirling pan constantly. Transfer onions to bowl with kale. To kale, add cherries and pine nuts; toss vigorously to combine. Add chedda

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Glazed Pork Medallions

Cut pork into 1” SLICES AND FLATTEN TO ¼”; SPRINKLE WITH SALT. Cook pork in batches in large skillet with oil in batches, until tender. Reduce heat to low, return all meat to skillet. Combine remaining ingredients; pour over pork and turn to coat. Heat through.

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