Holiday Salad

Posted on Dec 11, 2012 in Blog, Recipes, Salads

Holiday Salad

Holiday Salad
From JD Gourmet

This great holiday salad recipe features a dressing made with fig balsamic vinegar. Flavor vinegars – balsamic being the most popular, are very common these days, and are a great way to make simple and delicious salad dressings. This recipe comes courtesy of Dee from JD Gourmet.

Makes 4 Holiday Mixed Greens Salad with Dried Cranberries and Fig Balsamic Dressing.

Ingredients:
• 3 Tbsp. ♥ Olive My Heart ♥ Mission Fig balsamic vinegar
• 1/4 tsp. ground black pepper
• 1/2 tsp. Dijon mustard
• salt to taste
• 1/4 cup ♥ Olive My Heart ♥ extra virgin olive oil or Walnut oil
• 1 (10 oz) package of mixed salad greens
• 2 cups dried sweetened cranberries or figs
• 4 oz crumbled Feta cheese
• 1/2 cup walnuts, toasted, coarsely chopped

Directions:
Mix vinegar, pepper, mustard, salt, and olive oil in a small bowl with whisk. In a large salad bowl, toss the remaining ingredients together. Drizzle the dressing over the salad and serve.

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Pomegranate Salad with Pomegranate-Blood Orange Vinaigrette

Posted on Dec 10, 2012 in Appetizers, Blog, Recipes, Salads

Pomegranate Salad with Pomegranate-Blood Orange Vinaigrette

Pomegranate Salad with Pomegranate-Blood Orange Vinaigrette

 

Ingredients:
• 6-7 cups spinach, washed and dried
• 1/3 cup pomegranate seeds
• 1/2 cup sugared or toasted pecans
• feta cheese, crumbled

Vinaigrette Ingredients:
• 6 Tbsp. ♥Olive My Heart♥ Blood Orange olive oil
• 2 Tbsp. ♥Olive My Heart♥ Pomegranate balsamic vinegar
• 1/2 tsp. ground cinnamon
• 2 pinches of salt
• freshly ground black pepper

Directions:
In a small bowl, whisk together ingredients for vinaigrette until well-blended.

Just before serving, toss spinach with vinaigrette. Add in pomegranate seeds, pecans and feta and toss again. Serve immediately.

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Honey-Serrano Vinegar Pickled Heirloom Beets

Posted on Oct 16, 2012 in Blog, Recipes, Salads

Honey-Serrano Vinegar Pickled Heirloom Beets

Honey-Serrano Vinegar Pickled Heirloom Beets

This is an easy recipe and it draws its unique, and addictive flavor from marrying the inherent earthiness of beets with the spicy-sweet tang of handcrafted honey-serrano vinegar.

That being said, you could substitute the honey-serrano vinegar with many other options including champagne, white balsamic, Sicilian Lemon balsamic or honey-ginger white balsamic.  Experiment and see what you like best.

Ingredients
2 lbs. small to medium sized beets, scrubbed, washed, and trimmed
1 tablespoon ♥ Olive My Heart♥  high polyphenol extra virgin olive oil
Approximately 2 cups honey-serrano vinegar

Directions
Preheat the oven to 375.  Line a baking sheet with aluminum foil.  Wash and scrub the beets thoroughly.  Place the whole beets on to the baking sheet and enclose the beets with another sheet of foil.  Roast the beets for approximately an hour, depending on size.  If using large beets, it may take up to 2 hours for the beets to roast.  Check to see if they’re done by piercing the beet with a paring knife.  If it slides in to the center of the beet with little resistance, the beets are done.

Allow the beets to cool and then slip off the skins.  You can also use a paring knife to help peel them.  Cut the beets in to 1″ wedges, circles, or crinkle cut.  Place the beets in to a glass jar with a lid and cover with 2 cups of honey-serrano vinegar or enough vinegar to just cover.  Refrigerate the beets for 24 hours, and enjoy.

 

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Frisée Salad with Prosciutto, Roasted Figs and Walnuts

Posted on Jul 13, 2012 in Appetizers, Blog, Recipes, Salads

Frisée Salad with Prosciutto, Roasted Figs and Walnuts

Frisée Salad with Prosciutto, Roasted Figs and Walnuts

Ingredients
Serves 6

18 whole fresh figs (stems trimmed) OR 18 dried figs (stems trimmed, halved)
1 tbsp. extra virgin olive oil

1/2 cup fig olive oil
1/8  cup red wine vinegar
1/4 crumbled blue cheese (about 1.5 ounces)
3 cups lettuce leaves (torn frisée)
2 cups mixed baby greens
2 cups watercress (sprigs thick stems trimmed)
4 ozs thinly sliced prosciutto (cut into strips)
3/4 cup toasted walnuts (coarsely chopped)

Preheat oven to 350°F. Toss fresh figs with 2 tablespoons oil in bowl. Arrange figs on rimmed baking sheet. Roast until figs are tender and shiny, about 12 minutes. (Do not roast dried figs.) Cool. Cut figs lengthwise in half.

Whisk remaining 1/2 cup oil and vinegar in small bowl to blend. Add cheese and whisk to blend. Season to taste with salt and pepper. (Figs and dressing can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature and rewhisk dressing before using.)

Combine frisée, baby greens, watercress, prosciutto and walnuts in large bowl. Add dressing; toss to coat. Gently mix in figs. Transfer to serving bowl.

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Caprese Salad

Posted on Jul 13, 2012 in Appetizers, Blog, Recipes, Salads

Caprese Salad

Caprese Salad

Step one: Beautiful tomatoes.
Step two: Beautiful buffalo mozzarella.
Step three: Beautiful basil.
Step four: Beautiful Extra Virgin Olive Oil… and a sprinkle of sea salt.

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Blackberry Ginger Salad

Posted on Jun 27, 2012 in Salads

Blackberry Ginger Salad
Thinking summer already? How about a fruit salad with an actual dressing — one that’s just light enough to let all the fruits’ flavors shine through. Serve this as a delectable dessert or anytime snack!

 

Blackberry Ginger Salad

¼ cup orange juice
3 tablespoons Blackberry Ginger Balsamic Vinegar
2 tablespoons water
1 tablespoon honey
½ teaspoon coarsely ground pepper
¼ teaspoon salt
2 grapefruit, peeled and sectioned
1 medium navel orange, peeled and sectioned
2 medium pears, sliced
1 (11 ounce) can mandarin oranges, drained
1 cup seedless grapes
mint leaf garnish

In a jar with a tight-fitting lid, combine orange juice, water, honey, Blackberry Ginger Balsamic Vinegar, salt and pepper. Shake and mix well. Refrigerate for 1 hour. In separate bowl, combine all fruits. Drizzle with the chilled dressing. Garnish with mint leaves. Serve immediately.

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