1/2 Cup D’Avolio Strawberry Balsamic Vinegar
1 Tablespoon honey
1 Tablespoon lemon juice
1 Teaspoon vanilla extract
Pour the D’Avolio Strawberry balsamic vinegar into a small saucepan and place over medium heat. When vinegar heats to a boil, reduce heat to a simmer and reduce vinegar by half, 1 – 2 minutes. Combine the honey, lemon juice and vanilla in a small bowl. Whisk in warm vinegar. Serve with the lemon olive oil pound cake.
