Balsamic Vinegar

Good morning, Vamps!

Wanted to share  how I've been handling the vegetable portion of our dinners . . .since there's something about winter that makes me want to eat nothing but carbohydrates all day long.  And frankly sometimes it's too cold to schlep outside to the grocery store to pick up fresh veggies.  Instead, I've been buying containers of mixed greens (also called "spring mix" and "mesclun") and making green salads with cucumbers.  They're light and fresh and usually a nice contrast to whatever else we're eating--chili, ravioli with meat sauce, roasted chicken and mashed potatoes, etc.  What really makes them is the dressing: olive oil, balsamic vinegar, and salt.  So what's so special about that?  The vinegar I use.  It's from Bittersweet Herb Farm, and while I've mentioned them in the past, I think it's worth mentioning again here.  My two favorites are the Raspberry and Fig variety and the Maple Syrup (conveniently enough the first two listed on their website!).  They add the most subtle sweetness which contrasts nicely with the salt.  While they're a bit more expensive than regular balsamic vinegar, I think they're worth it (a), and (b) you don't have to use a whole lot so it lasts.  Or you can always order them as a nice gift.  Maybe even a hostess gift . . . thinking of our forum discussion . . .

xoxoV