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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