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A splash of white wine vinegar can turn even the simplest dish into a statement, as you’ll see in my Oven Baked Turbot where its acidity balances sweet roasted peppers, onions, and cherry tomatoes. It’s also a key player in the Fennel Apple Salad, lending a crisp, tangy punch to the fresh ingredients. For a touch of earthy elegance, try adding it to a creamy Truffle Mushroom Risotto with Figs and Walnuts—trust me, the depth of flavor is worth it.
