Get the latest Balsamic flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/balsamic Often requested by clients and a favorite amoung my family & friends :-) http://www.grouprecipes.com/80772/baby-spinach-gorgonzola-and-fresh-raspberry-salad.html Balsamic vinegar makes this deliciously different succotash. You may want to add more to your liking! http://www.grouprecipes.com/80202/balsamic-succotash.html A satisfying and delicious salad full of protein, fibre and healthy fats. Very versatile - use up whatever veggies you have on hand and as many as you can fit in there for added nutritional and visual appeal! Prep time will depend on how long it takes you to chop all the veggies. http://www.grouprecipes.com/80184/chickpea-salad.html I can't get enough of mushrooms, apparently. Wild Mushrooms with shallots in a balsamic reduction give a sweet-tart contrast to the creamy, sharp goat cheese in these easy, elegant warm appetizers. I hope you make them for the holidays! http://www.grouprecipes.com/79695/goat-cheese-crostini-with-a-mushroom-shallot-balsamic-reduction.html I made this as a 1st course last night for my bf's dad's 59th birthday. It was delicious; they loved it. You can use any mix of wild mushrooms, like shitake/portabello, if you cannot find the mushrooms I used. http://www.grouprecipes.com/78957/gorgonzola-and-wild-mushroom-tart.html I had this for lunch today at my friend Jean's house. It was incredible and had so many great tastes going on. Enjoy http://www.grouprecipes.com/78656/cheese-ravioli-and-spinach-salad.html I love Brussels sprouts roasted this way. Make sure you let them brown up nicely, that is where all the flavor comes from! http://www.grouprecipes.com/78324/roasted-brussels-sprouts-with-walnuts.html A tasty balsamic vinaigrette recipe from a rustic restaurant in my town. The cream softens the pronounved taste of the balsamic vinegar. http://www.grouprecipes.com/77539/balsamic-vinaigrette.html I love duck breast when cooked right. It is so easy to prepare. Remember Patience is a virtue so don't rush it. It's best eaten Medium Rare in my opinion. You can use many different sauces to accompany it, but I like the onion marmalade with mine. You can freeze the extra marmalade to use with an omelet or anything else. It's nice served with some fresh spinach. Pair with a fruity Pinot Noir. http://www.grouprecipes.com/77394/crispy-pan-seared-duck-breast-with-basalmic-onion-marmalade.html The tarte tatin is an upside down tarte first created in 1898. Whilst there are versions with apple, pears, tomatoes etc - this one with onions is superbly sweet and an excellent main course with a plain green salad and a little quartered tomato http://www.grouprecipes.com/77216/onion-tarte-tatin.html