Annie, Thanks for posting the recipe-I'm slow to react today. Here is another recipe: Pork with Fig Sauce Serves 4 8 1/3-inch-thick slices center-cut pork loin 1 1/2 tablespoons olive oil1 tablespoon butter 1/4 cup minced shallots 3 tablespoons fig balsamic vinegar 1 cup chicken stock 6 fresh ripe figs, quartered 1/2 cup whipping cream 1 tablespoon minced parsley Preheat oven to 200F. Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add 4 pork slices and saute until brown, about 2 minutes per side. Transfer pork to baking sheet. Add remaining 1/2 tablespoon oil to skillet. Repeat with remaining 4 pork slices. Transfer pork to oven to keep warm. Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and saute until tender, about 2 minutes. Add 2 tablespoons vinegar. Simmer until vinegar evaporates, scraping up any browned bits on bottom of skillet, about 1 minute. Add chicken broth. Simmer until mixture is reduced by half, about 4 minutes. Add figs and whipping cream. Simmer until sauce thickens slightly, about 4 minutes. Add remaining 1 tablespoon vinegar and any accumulated juices from pork. Simmer until sauce thickens enough to coat spoon, about 2 minutes longer. Season sauce to taste with salt and pepper. Arrange pork on plates. Spoon sauce over. Sprinkle with parsley and serve. **I used dried figs with success

This one is T & T. My notes are at the bottom. Balsamic Chicken on Spinach Salad with Warm Shallot Dressing Based on recipe by Rachel Ray 4 3-oz. chicken breast cutlets, pounded thin 3 T balsamic vinegar, divided 1/2 c tablespoons extra virgin olive oil, divided Grill seasoning blend, or coarse salt and pepper 1 tsp fresh rosemary, finely chopped 1 large shallot, minced 1-1/2 T Dijon mustard Spinach Salad: 4 slices bacon, chopped into 1-inch pieces 1/2 pound fresh spinach leaves, trimmed and cleaned 1/2 c mushrooms, thinly sliced 1/2 c radishes, thinly sliced 4 scallions, thinly sliced on an angle Preparation Coat chicken with balsamic, 1-1/2 T olive oil, seasoning and rosemary and set aside. In a skillet, add chopped bacon, brown over medium-high heat. With a slotted spoon, transfer cooked bacon bits to paper towels to drain. Coarsely chop spinach leaves and place in a salad bowl. Top with radishes and scallions. Season salad with salt and pepper. Wipe out the bacon pan and return to stove, turning heat back to medium-low. Add one tablespoon olive oil and lightly sauté mushrooms. Remove and add to spinach in bowl. Sauté shallots for three minutes. Remove from heat. In a bowl, combine mustard and balsamic vinegar. Slowly stream in 4T olive oil while whisking the dressing to emulsify it. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again. Pre-heat a nonstick skillet over medium-high heat. Cook chicken breasts, four minutes on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plates. Top each salad with sliced chicken breast. This is my version of RachelâÂÂs recipe. It is really good! I used BS chicken breast, pounded thin and I lightly sautéed the mushrooms. Next time I will top with toasted almonds or pine nuts. Linda

Lots of great ideas since I use a lot of Balsamic, white and traditional. I use it most with salads. Last weekend I made Bourbon Baked Beans; I always use BV in the beans. I quadrupled the recipe for the covered dish function thinking I would have left overs for Sunday dinner. There was not ONE bean left; I guess that's a good thing.

I think it sounds delicious if it doesn't have an artificial taste. I'd try it on a salad to start.