We have numerous amazing vinegars at Zingerman’s and I’d be hard pressed to tell you which would be my desert island pick.  But lately I’ve been really enjoying Gegenbauer Paprika vinegar.  I love all things spicy and this vinegar really hits the spot.  

It is artisanally made with care, just like fine wine.  The peppers are grown in the rich pure soil of Austria’s alpine foothill and are hand picked at their freshest.  The juices of these peppers are cold pressed and then converted into vinegar.  It is natural and unfiltered and is wonderful on a salad or vegetables.  

My favorite way to use it is on my bite-y salad composed of romaine lettuce or nappa cabbage, generous helpings of red, orange and yellow bell peppers, scallions, fresh pears and almonds.  I just made a simple vinegarette with a splash of this vinegar, a couple drops of nutty oil (really! you don’t need much oil at all with this vinegar), toasted sesame seeds.  With so much flavor, I often forget that this salad is so healthy.