Bursting with the tart acidity of granny smith 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!
Shelf Life: 18 months at peak flavour
Acidity: 4%
Notes: Expect sediment to settle. Shake before using to homogenize pulp.
Oil Pairings:
Butter, Cilantro & Red Onion, Garlic, Lime
Ideas:
- add in lieu of Apple Cider Vinegar to add a fruity twist to warm salads
- braised vegetables or meat
- drizzle over roasted fennel
- finish sautéed mustard greens and pork chops
