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Posts Tagged ‘cranberry Pear’

olive oil and balsamic vinegar

Cherry Lime Vinaigrette Dressing

  • 1 cup SOOC Persian Lime Olive Oil
  • 1/4 cup dried cherries
  • 1/4 cup SOOC Black Cherry Balsamic Vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp sea salt

Directions: Combine cherries with balsamic vinegar and let sit for 15 minutes. Combine with remaining ingredients and whisk together. Serve immediately or refrigerate.

Honey Lime Vinaigrette Dressing

  • 1/3 cup SOOC Persian Lime Olive Oil
  • 2 Tbsp Honey
  • 1 Tbsp Fresh Lime Juice
  • 3 Tbsp SOOC Cranberry-Pear White Balsamic Vinegar (or you can use your favorite SOOC White Balsamic Vinegar)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Directions: Whisk together all ingredients, serve immediately or refrigerate.

Asian Butternut Squash Seed Oil (or Pumpkin See Oil) Dressing

  • 1/2 cup SOOC Butternut Squash See Oil or SOOC Pumpkin Seed Oil
  • 1/2 cup SOOC Blackberry Ginger Balsamic Vinegar
  • 1 tsp Dijon mustard (or horseradish mustard)
  • 1/2 tsp sea salt

Directions: Whisk together all ingredients. Serve immediately or refrigerate.

 

 

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Vinaigrette

2 tablespoon Cranberry Pear White Balsamic

Pinch of salt

2 teaspoons Dijon mustard

5 tablespoons Blood Orange Extra Virgin Olive Oil

1 1/2 teaspoons shallots, finely minced

Freshly ground black pepper to taste

Salad

4 cups torn Bibb lettuce or romaine or mixed field greens, washed, patted dry

1 small pear, peeled, cored and thinly sliced

4 tablespoons gorgonzola cheese, blue cheese or feta cheese

3 tablespoons coarsely chopped walnuts, toasted

To make the vinaigrette: In a food processor or blender, mix the balsamic vinegar, salt and mustard. Slowly drizzle in the oil while the processor is on and process until an emulsion forms. Adjust the seasonings as necessary. Add the shallots and black pepper. Make this up to 2 to 3 days in advance and store in the refrigerator. Bring to room temperature, whisk before using.

To make the salad: Place the greens in a large bowl. Drizzle a few tablespoons vinaigrette over the greens. Toss gently to coat the leaves. You might not use all the vinaigrette.

Divide the greens on 2 plates. Top each with a few pear slices and sprinkle with crumbled cheese. Sprinkle on some coarsely chopped walnuts. Drizzle more vinaigrette on top of the walnuts if desired.

Cook’s note: To toast the nuts, place on a tray in a toaster oven. Toast about 4 minutes or until fragrant. Watch carefully; they can burn easily.

http://www.freep.com/article/20110210/FEATURES02/102100395/Pear-Gorgonzola-Salad-Walnuts

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