Verbena 25 Star Traditional Balsamic Vinegar
White or Dark Available.
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.
 
 
 
 
25 STAR WHITE BALSAMIC VINEGARETTE
1/4 Cup Verbena 25 Star White Balsamic Vinegar
2-3 TBSP Honey
1/2 Cup Verbena Tunisian Chemali Olive Oil
1/4 tsp Italian Seasoning
1/2 tsp Salt
1/4 tsp Pepper
DIRECTIONS:
Whisk all ingredients together until thoroughly blended.
 
 
 
25 STAR DUCK & RISOTTO 
3/4 Cup Chopped Onion
3 TBSP Butter
1 1/2 TBSP Verbena 25 Star White Balsamic Vinegar        
1 TBSP Verbena Tunisian Chemali Olive Oil
1/3 Cup Dry White Wine
1 Cup Grated Parmesan, divided
4 1/4 Cups Beef Broth, divided
1 Cup Arborio Rice or other short grain rice
4 Duck Breasts (5-6 ounce)
DIRECTONS:
Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion; sauté until tender, about 5 minutes. Add rice; stir 2 minutes. Add wine; stir until almost all liquid evaporates, about 4 minutes. Add 1 cup broth; simmer until absorbed, stirring frequently, about 5 minutes. Add 2 1/2 cups broth, 1/2 cupful at a time, stirring often and allowing each addition to be absorbed before adding next, until mixture is creamy, about 18 minutes longer. Remove from heat; stir in 1/2 cup cheese, vinegar, and 1 tablespoon butter. Season risotto with salt and pepper.
Meanwhile, heat oil in heavy large nonstick skillet over medium-high heat. Sprinkle duck breasts with salt and pepper. Add duck, skin side down, to skillet; cook until skin is brown, about 8 minutes. Turn duck over and cook to desired doneness, about 5 minutes longer for medium-rare. Transfer duck to work surface; pour off fat (do not clean skillet). Let duck rest while preparing sauce. Add remaining 1 cup broth to same skillet and boil until reduced to 1/2 cup, about 5 minutes. Slice duck diagonally.
Spoon risotto into shallow bowls. Fan sliced duck atop risotto; drizzle pan sauce around duck and serve.
 
 
 
 
25 STAR TOMATO BRUSCHETTA
Sliced Baguette
6-7 Chopped Plum Tomatoes 
2 Cloves Minced Garlic
3 Tbsp Verbena Tuscan Herb Olive Oil 
2 tsp Verbena 25 Star Dark Balsamic Vinegar
6-8 Thinly Sliced Basil Leaves
1 tsp Salt 
1/2 tsp Ground Black Pepper
DIRECTIONS:
In a large bowl, combine tomatoes, basil, garlic, salt, pepper, olive oil, and balsamic.
Add more olive oil, if necessary, to coat entire mixture.
Preheat the broiler.
Arrange the sliced baguette in a single layer on a baking sheet and brown both sides in the oven.
Brush olive oil over top side of each baguette slice, then spread the tomato mixture on each, drizzle with more balsamic, if desired, and serve.
 
 
 
25 STAR BALSAMIC SALAD DRESSING
1/4 Cup Verbena 25 Star Dark Balsamic Vinegar
2-3 TBSP Honey
1/2 Cup Verbena Tunisian Chemali Olive Oil
1 tsp Dijon Mustard
1 Minced Shallot
1 Clove Minced Garlic
Salt & Pepper to taste
DIRECTIONS:
Combine all ingredients in a glass jar and shake vigorously until thoroughly combined.