Refrigerate when used in salads.
To relieve congestion: in a glass of hot water, add a few drops of this vinegar and breathe in the vapor.
Sautéed Vegetables with Asparagus and Balsamic Vinegar
*recipe courtesy of borges.es
½ head of broccoli
½ red pepper
200 g fresh green asparagus
Borges extra-virgin olive oil
Borges Modena balsamic vinegar
Toasted sesame seeds
Salt and pepper
Cut the carrot, aubergine, courgette, and red pepper into strips. Put by. Cut the broccoli into florets. Peel the green asparagus. Put the green asparagus and broccoli on a microwavable plate, cover, and microwave for 2 minutes on full power.
Fry the julienned onion, together with the carrot, red pepper, and aubergine, in a frying pan with a good dash of olive oil and balsamic vinegar and a glass of water over medium heat for about 5 minutes, until the water has evaporated and the vegetables are tender.
Add the courgette, broccoli, and green asparagus and fry over medium-high heat, tossing the vegetables for about 3 minutes. Season with salt and pepper and top off with sesame seeds.
Wine vinegar, concentrated grape must, boiled grape must, caramel coloring E-150d, and potassium metabisulfite preservative.
*Allergen information: sulfites
It is said that balsamic vinegar has the potential to give an array of health benefits such as improving the skin due to its contents of antimicrobial compounds, antioxidants, as well as acetic acid. It is said to be beneficial as well in the stabilization of blood cholesterol levels and the regulation of blood sugar thanks to its antioxidants and anti glycemic effects respectively. It may help as well to normalize blood pressure and reduce hypertension. It may help ease congestion, promote healthy digestion, reduce acid reflux, and losing weight due to its probiotic contents.
Storage: Store in a cupboard or refrigerate.
Shelf life: 3 years