Raspberry Wine Vinegar
This vinegar is made by macerating red wine and the natural essence of raspberry. A great variety to add to your vinegar repertoire. This gourmet condiment will be an excellent ally to your kitchen needs.
The flavors of raspberry, soft and slightly sweet make a perfect dressing to your salad greens, adequate to season potato, nut or fruit salads. Use it to marinate meat. It is also fantastic for tomato salads, meat (beef and duck), Italian cold cuts and cold fish (trout and salmon), vegetables pickled olive oil, and delicate dishes.
Very good mix with extra virgin olive oil or balsamic vinegar, which can be used to deglaze cooking juices for red meat, fish, seafood or poultry recipes. A unique flavor to vinaigrettes as well.
Give a little fruity bite whenever vinegar is needed. It brings the sweetness of berries, the sourness touch vinegar and its mildy acidic feel.
Ingredients: Wine vinegar, raspberry aroma (sugar, aroma, dye) and metabiSULFITE potassium preservative.
Allergen information: may contain sulfites.
Storage & Use:
Store at room temperature unopened.
Store in a cool dry place once opened.
Shake well before using.
Unlock the cap by forcing a little during the first use.
The vinegar is ready for use.
Note: light particules might appear, which is natural and does not in any way vary its taste and quality.
Shelf life: 2-3 years when stored properly
Tomato Avocado Salad with Goat Cheese
*recipe adapted from borges-cds.fr
3 beefsteak tomatoes
1 goat cheese
For the vinaigrette
1/2 cup olive oil
1/2 cup frozen raspberries
1/4 cup raspberry wine vinegar
1 tsp dijon mustard
salt and pepper
Wash, remove the core and cut the tomatoes into slices and remove the seeds.
Cut the avocados in half and remove the kernel then cut into smaller slices.
Pour lemon juice so that they do not darken.
Cut the goat cheese into cubes.
Wash and chop the basil.
For the vinaigrette:
Combine all ingredients in a bowl.
Pour over the salad.
Serve and enjoy!