I received a bottle of Lulu Fig-Meyer Lemon Balsamic Vinegar as a gift. It's much less acidic than most balsamic vinegars, so doesn't work well in salad dressings and the like. It's also quite thick with fig/lemon sediment, so wouldn't reduce well. I can't figure out how to use it, but don't want to waste such a gorgeous ingredient. A quick search online only turned up one "recipe" involving splashing it over wilted spinach - that's fine as far as it goes, but seems like a waste of something special. Any suggestions?