This Pomegranate Balsamic Vinegar has a pleasantly tart taste that compliments salads, chicken, fish, and pork. It makes a fantastic vinaigrette, glaze, reduction, or sandwich condiment.
Our favorite thing to do with this vinegar is a sautéed chicken salad. Put 1-2 tbls. of butter and equal parts olive oil in a pan, add onions or shallots, and cook until they begin to caramelize. Take 2 to 4 boneless, skinless chicken breasts, season with salt and pepper, and sauté with the caramelized onions. Once the chicken is done, place it and the onions on a bed of fresh spinach, topped with goat cheese or bleu cheese, pecans, and dried cranberries. Then deglaze the pan with Pomegranate Balsamic Vinegar. Reduce to half, let it begin to thicken, then top the salad with this reduction. Yum!
Net Wt. 8.45 fl. oz.