The Meadow Balsamic Vinegar from Italy

A pantry staple! Sweet, juicy and slightly acidic with a full bodied, yet balanced flavor. USDA-certified organic Lambrusco and Trebbiano grape musts and wine vinegar. 

Drizzle generously over grilled meats, like skirt steak, . Use as a topping, with our extra virgin olive oil, for chopped tomatoes, garlic and basil. Or spoon this balsamic vinegar over macerated strawberries. Jill uses this exclusively to make her special balsamic glaze!

On the sweeter side of things, this is a fantastic vinegar to use with fresh peaches, nectarines or strawberries. Just add a pinch of sugar, a little white balsamic vinegar, and let fruit sit for a few minutes to merry. Serve with ice cream or whipped cream, et voila... a simple summer dessert.

The Meadow's Balsamic Vinaigrette

• 1/4 cup Balsamic Vinegar
  
• 1/3 cup Extra Virgin Olive Oil
  
• 1 teaspoon dijon mustard
  
• 1 garlic clove, pressed or finely chopped
• 3 two-finger pinches of Bitterman's Salt & Pepper

Combine all ingredients in mason jar. Put lid on mason jar and shake vigorously to combine, about 20 seconds. Serve immediately over fresh greens. We like green leaf lettuce for this, but arugula, dandelion greens or radicchio works great.