The rich Sri Lankan toasted cinnamon aroma and the sweet taste of Anjou pear are harmoniously combined to make a savory and sweet dark balsamic vinegar. Paired with Blood Orange olive oil, it makes a delicious vinaigrette.
 
Great with: spinach, baby arugula, pear, toasted pecans, dried cranberries, pork, poultry, vanilla ice cream, root vegetables, and creamy cocktails.