Simple, quick and more wholesome when made at home, especially when combined with a fruity olive oil like our Arbosana extra virgin olive oil.
Ingredients
1 large egg yolk (or 2 small)
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 cup mild extra virgin olive oil - like our Arbosana
Salt and ground pepper to taste
Combine all ingredients except oil in a food processor and mix until smooth. While the processor is running, add the oil in at a very slow stream, blending constantly until the mixture begins to thicken. Continue until emulsified and thick.
Build your salad with your favorites. I love adding Balsamic Walnuts and then top with this versatile vinaigrette:
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup Tangerine White Balsamic
1 (heaping) teaspoon dijon mustard
6 tablespoons Cherry olive oil
1 1/2 tablespoons lemon tangerine or orange juice (optional)
Add everything except the citrus juice in a mason jar and shake. If it is too thick or too sweet - add the citrus juice to taste and shake again. Serve over your favorite leafy greens, vegetables and fruits.
Need more cherry? Add balsamic marinated cherries.
This isn't just for the holidays - I use it on sandwiches throughout the year.
Ingredients:
1 (12 ounce) bag fresh cranberries
1 cup white sugar
1/2 cup Tangerine White Balsamic
1 tablespoon tangerine zest
1 whole star anise
1 cinnamon stick
3 whole cloves
1 tablespoon Cherry Olive Oil
Directions:
Combine everything in a heavy bottomed sauce pan except the olive oil.
Bring to a simmer.
Reduce heat to low and cook, stirring occasionally, until cranberries are all popped, about 15 minutes.
Remove from heat and let cool to room temperature.
Discard star anise, cinnamon stick, and whole cloves,
Mix in the Cherry Olive oil and refrigerate until needed.
Ingredients: 2 cups basil leaves, tightly packed 3 tablespoons pine nuts 3 cloves garlic Pinch of coarse sea salt 1 1/2 ounces Parmiggiano-Reggiano, grated 1 1/2 ounces of Pecorino Romano cheese 1/2 cup Beyond the Olive California Blend extra virgin olive oil optional - 3 tablespoons butter Directions: Stem the basil, wash, and dry on a tea towel or paper towels, being careful not to squash the leaves. When the leaves are dry, put them in a food processor with the garlic, pine nuts and the sea salt, and pulse to your desired consistency. Drizzle in the olive oil. Hand-Stir in the cheese and taste for seasoning. Add another pinch of salt and/or the butter if necessary. If serving with...
