Cinnamon Pear Dark Balsamic Vinegar

***BACK FOR A LIMITED TIME ONLY!***
Once it's gone, it's gone until next fall!

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. Paired with any citrus based olive oil, it makes a delicious vinaigrette for a festive spinach and baby arugula salad; simply top it with slices of fresh pear, toasted pecans, and dried cranberries. This balsamic can also be used as a marinade for pork or poultry.

Pairing Suggestions:

• Orange Olive Oil

Excellent Complements:

• Vinaigrettes
• Reductions
• Root Vegetables
• Leafy/Winter Greens
• Winter Squash
• Breakfast Pastries
• Fresh Fruit
• Creamy Desserts & Cocktails
• Marinades for Slow Cooked or Roasted Pork
• Cocktail

Ideas for Use:

• Combine with Orange olive oil to dress a spinach or arugula salad, topped with fresh berries, mandarin oranges, and goat cheese.
• Use in lieu of lemon juice in your favorite apple pie recipe
• Use to poach pears or apples.
• Combine it with a mils extra virgin olive oil and drizzle over sweet potato wedges, pumpkin, or butternut squash before roasting.
• Drizzle over Greek yogurt, ice cream, or oatmeal.
• Brush over acorn squash halves before roasting.
• Whip into Mascarpone cheese for a dessert topping.