We have had a couple of people ask for a few different ways to use our oil and vinegar for salads.  Here are a couple of recipes for salads!

Aged Maple Balsamic-Bacon Vinaigrette over Wilted Baby Spinach

Ingredients

  • 4 tablespoons Aged Maple Balsamic Vinegar
  • 2 Tablespoon aged red wine vinegar
  • 1 teaspoon good quality Dijon style mustard
  • 4 tablespoons Ultra Premium extra virgin olive oil (your choice)
  • 2 tablespoon finely minced shallots
  • 1/2 teaspoon salt
  • freshly ground black pepper to taste
  • 4 slices center-cut bacon, cooked to a crisp and finely crumbled
  • 2 quarts young spinach leaves, stems removed, washed

Directions

  1. Place spinach in a serving bowl.
  2. Place the maple balsamic, half the crumbled bacon, red wine vinegar, salt, half the shallots, pepper, and mustard in a small saucepan over medium heat.
  3. Gently warm while whisking – remove from heat before it reaches a simmer.  Allow to cool for a minute, and then whisk in the extra virgin olive oil to emulsify.
  4. Adjust seasoning.
  5. Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot.

Serve warm!

Classic Caesar Salad

Ingredients

  • 2 large pasteurized egg yolks
  • 1/2 garlic clove, peeled
  • 1/3 cup grated Parmesan cheese
  • 3 tablespoons lemon juice
  • 1 anchovy fillet
  • 1/2 teaspoon salt
  • 1/2 teaspoon Dijon style mustard
  • ground black pepper, to taste
  • 1/2 cup Ultra Premium Extra Virgin olive oil – the greener the better
  • 1 cup croutons
  • 6 hearts of Romaine Lettuce, washed, dried and roughly chopped or left whole

Directions

  1. Place all ingredients into the the container of a blender or food processor in the order listed and secure lid.
  2. Turn machine on and processed for 20 seconds.
  3. Drizzle the dressing on the lettuce, add croutons and more grated Parmesan

Aged Raspberry Balsamic & Toasted Almond Vinaigrette 

Ingredients

  • 3 tablespoons Aged Raspberry Balsamic
  • 1 teaspoon lemon juice
  • 2 tablespoons Toasted Almond Oil
  • 1 teaspoon Dijon style mustard
  • 1/2 teaspoon salt
  • fresh ground black pepper to taste
  • 1/3 cup slivered toasted almonds
  • 1/3 cup crumbled feta or Cherve cheese
  • 2 quarts of your favourite lettuce greens

Directions

  1. Place all the ingredients in to a bowl and whisk.  Alternately, this can be made in a blender or food processor.
  2. Arrange lettuce in a bowl, drizzle with vinaigrette, sprinkle with almonds and cheese.

Reposted from the Veronica Foods Blog.