Honey Ridge Farms recently sent us a sample of their 100% honey-produced balsamic vinegar.
And it is sweet!
We liked using this delicious and distinct alternative to a grape-based balsamic in a garlic-dijon vinaigrette (our simple standby for mixed greens) to dress a spinach-citrus salad. Other suggested uses include: savory dressings for leafy green, potato, pasta and rice salads or dessert dressing for sliced strawberries with a grinding of black pepper.
The deliciously different vinegar is a 2008 National Association for the Specialty Food Trade silver sofi award winner. Sulfite-free, the folks at Honey Ridge recommend this distinct vinegar for not only for salads, but for pan sauces for roasted meats, seafood and poultry, and vegetable dishes.
We love that Honey Ridge Farms is socially responsible too. A portion of the profits from Balsamic Honey Vinegar help fund research to promote bee colony health – an important issue facing the beekeeping and farming industry today.
Retails for $10.99.
Balsamic Blue Cheese Dressing
from Honey Ridge Farms
1/4 cup Honey Ridge Farms Balsamic Honey Vinegar
1/2 teaspoon dried oregano leaves
1/4 teaspoon sea salt
1/8 teaspoon fresh ground pepper
A dash of hot pepper sauce
1/2 cup olive oil
1/2 cup crumbled blue cheese
In small bowl, combine Balsamic Honey Vinegar, oregano leaves, sea salt, pepper and a dash of hot pepper sauce. Slowly whisk in olive oil; stir in crumbled blue cheese. Use as a dressing on mixed green salads or spinach salad.