Balsamic vinegar with pear pulp on a healthy salad
Around New Years I picked up a bottle of Rienzi and Son's (Astoria) balsamic vinegar with pear pulp and used it a couple times on my mozzarella. It's been a few months since I picked up the bottle and I quickly remembered why I loved it. Makes my salads a pleasurable experience. Turns rabbit food to a high class meal. Also reminds me of my Nana when I see Steinway Street on the bottle.
Try it for yourself!
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