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The peppery flavor of arugula is a great counterpoint to authentic Parmigiano-Reggiano. While everyone recognizes that walnuts go great in salads, most people fail to realize that Italian Prune Plums work extremely well too. Their sweet-tart flavor complements the walnuts, arugula, and Parmigiano-Reggiano. Of course, a well made aged balsamic pulls it all together. It is the perfect salad for late summer and early fall. CAULIFLOWER WITH BALSAMIC VINEGAR From our friend Mauny Kaseburg. Splurge on a good bottle of balsamic for this addictive cold-weather dish. You can eat it hot as a pasta sauce, or let it cool to room temperature and serve as part of an antipasto selection. FILET MIGNON WITH BALSAMIC CARAMELIZED ONIONS The filet, also called tournedos of beef, comes from the hindquarter of the cow, rather than the tougher forequarter. By deglazing the pan with broth and vinegar, you blend in those luscious, intensely flavored brown bits left from cooking the meat, a classic French technique for adding wonderful taste and aroma.
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