Verbena Cilantro White Balsamic Vinegar
No added sugars. All natural, always!
 
 
How to Use Balsamic Vinegar
Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some flavored balsamic vinegars are also great to add to fruit, cheesecake, poundcake, ice cream, yogurt, drinks, and more.
 
 
 
BLISTERED ASPARAGUS WITH CILANTRO BALSAMIC DRIZZLE
2 bunches fresh asparagus, trimmed and clipped (see note)
1 teaspoon salt
2 tablespoons Verbena Greek Kalamata Olive Oil
DRESSING
1/3 cup chopped cilantro leaves
2 tablespoons Verbena Greek Kalamata Olive Oil 
3 tablespoons Verbena Cilantro White Balsamic Vinegar
2 tablespoons Tahini or other tahini paste
1 teaspoon salt 
juice of 1/2 lemon
pinch pepper
DIRECTIONS:
Steam asparagus in one to two inches (two and a half to five centimeters) of water seasoned with one teaspoon salt until just cooked, about five minutes. Transfer steamed asparagus to an ice water bath to stop the cooking process and ensure bright green asparagus. Heat a frying pan over high heat and drizzle in the olive oil. Add the asparagus and blister. This can take around 10 minutes. You don't want to stir it every minute, because you want it to make contact with the bottom of the pan with enough time for it to blister before it overcooks. Remove from heat.
Combine dressing ingredients in a small bowl. Drizzle over the asparagus just before serving.
If desired, serve with an oven-dried radish 
 
 
 
 
TOMATO CUCUMBER SALAD
6 medium tomatoes, seeds removed and chopped
1 medium cucumber, finely chopped
1 small red onion, finely chopped
1 teaspoon salt
¼ teaspoon pepper
½ cup cilantro, chopped and stems removed
1-2 tablespoons Verbena Persian Lime olive oil
1-2 tablespoons Verbena Cilantro White balsamic vinegar
DIRECTIONS:
In a medium bowl, combine the tomatoes, cucumber and red onion. Toss to combine.
Sprinkle salad with salt and pepper, and then toss again.
Add chopped cilantro and drizzle with olive oil and vinegar.
Chill for at least 2 hours before serving.