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?

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