Sku : 45200

Winterthur Fig Balsamic Vinegar


This delicious fig balsamic vinegar has been aged for more than 15 years. Baste with a roast or grilled chicken, drizzle over vanilla ice cream or a splash mixed in with champagne.

H. F. du Pont was the master host and loved to create menus featuring items created at Winterthur or specialty food purchased from around the globe.

• Aged to perfection.

• Imported from Modena, Italy.

• Ingredients: 3% acidity Balsamic with naturally occurring sulfites and fig essence.

• Net weight: 8.5 oz.

Winterthur Fig Balsamic Chicken

• 1/3 cup Winterthur Fig Balsamic Vinegar
• 1/2 cup of chicken broth
• 1 tbsp sugar
• 1 clove garlic, minced
• 1 tsp dried thyme
• 4 boneless, skinless chicken breasts
• 1 tbsp extra virgin olive oil

Whisk together fig balsamic vinegar, chicken broth, sugar, garlic and thyme. Marinate chicken breast for 20 minutes.

Heat EVOO in a large skillet. Remove chicken, but reserve the marinate. Brown chicken in skillet until it is almost done cooking. Add the marinade to the pan and bring heat to a boil. Cover and simmer for 7-10 minutes. Serve with your favorite roasted vegetable.

Green Salad with Dried Cranberries and Winterthur Fig Balsamic Dressing

• 3 tbsp Winterthur Fig Balsamic Vinegar
• 1 tsp ground black pepper
• 1/2 tsp Dijon mustard
• Salt to taste
• 1/4 cup extra virgin olive oil
• 1 (10 oz) package of mixed salad greens
• 2 cups dried sweetened cranberries
• 4 oz crumbled feta cheese
• 1/2 cup walnuts, toasted and coarsely chopped

Mix the vinegar, pepper, mustard, salt and olive oil in a small bowl with a whisk. In a large salad bowl, toss the greens, cranberries, feta cheese and walnuts together. Drizzle the dressing over the salad and serve.

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