Rich and tangy, perfectly sauced, and balanced between sweet, savory, and sharp. Fresh vegetables, caramelized beef, and a tomato base layered with Dijon, honey, and sherry vinegar come together in dish that is nostalgic but with better flavor and texture.
A cold soak in white balsamic pickling liquid gives fresh pears a bright, tangy edge while keeping their delicate texture intact without being overpowering.
Rutabaga gets a bad rap for being bitter and boring. The secret is flooding the rutabaga with enough pickling liquid to pull out those harsh bitter notes while the low-and-slow cook transforms the texture from woody to tender.
Most pickled onions slap you over the head with sharp, puckering acidity. These are different. The white balsamic creates a rounder, more complex flavor that enhances whatever you put them on instead of overpowering it.
