1
Ripe figs make all the difference here, as does good balsamic vinegar.
2
Add all the other ingredients, extra virgin olive oil and balsamic vinegar.
3
It's only a matter of time before it's wall-to-wall rocket and balsamic.
4
On a plate place the halloumi and spoon over the balsamic beetroot.
5
Add the balsamic and tinned tomatoes, season with ground salt and pepper.
6
Season with a little salt and pepper and add the balsamic vinegar.
7
Toss with two tablespoons balsamic vinegar and several grinds of black pepper.
8
The balsamic odor of incense spread quickly to the nostrils of the devotees.
9
The greens taste great doused with a balsamic vinegar and olive oil dressing.
10
Drizzle the olive oil and balsamic vinegar over the beet slices and season.
11
An aisle filled with Italian olive oil, balsamic vinegar and pesto.
12
The sweet and sour balsamic reduction compliments these vegetables in a big way.
13
Stir and cook gently until softened, then add one tablespoon of balsamic vinegar.
14
Stir consistently until the figs have softened and the balsamic is almost dissolved.
15
After tasting all of the above, we found ourselves drawn to balsamic vinegar.
16
Give a light mix and then drizzle with your balsamic syrup and serve.
