Serious Eats: Talk
White Balsamic Vinegar
I have a beautiful summer antipasto recipe that is melons with Prosciutto, toasted almonds and crumbled blue cheese, resting on butter leaf lettuce. It is drizzled with white balsamic vinegar and olive oil. I have never heard of white balsamic vinegar and would prefer not to have to invest in it for one recipe. Anyone have suggestions for substitutions?