Bursting with the tart acidity of crisp, ripe apples, this vinegar is a pleasant complement to the spiciness of greens like watercress and arugula. Made with Italian apple purée, white balsamic vinegar, and just a splash of barrel-aged apple cider vinegar, we love using it in Waldorf salad, Asian coleslaw, or even as a marinade for shrimp or scallops, it’s so versatile!
PERFECT PAIRINGS: Sicilian Marsala EVOO, Butter EVOO, Cilantro EVOO, Persian Lime.
USES: Add to homemade or deli sauerkraut. Combine with Toasted Sesame Seed oil, peanut butter, and low-sodium soy sauce to dress Asian-style slaw. Use to finish sautéed mustard greens and serve with pork chops. Try in lieu of apple cider vinegar to add a fruity twist to warm salads, gravy, and braised vegetables or meats. Drizzle over roasted fennel. Combine with Herb Garden Medley olive oil to dress a root vegetable slaw using grated beets, carrots, celery root, and parsnip.