Cranberry-Pear White Balsamic Recipes
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Cranberry-Pear White Balsamic
This White Balsamic is clean, crisp and very tart and boasts a lovely deep, rose blush. It has an amazingly fruity, complex bouquet that shines in a multitude of culinary applications.
This White Balsamic is clean, crisp and very tart and boasts a lovely deep, rose blush. It has an amazingly fruity, complex bouquet that shines in a multitude of culinary applications.
Pairings:
Try pairing Cranberry-Pear Balsamic with the following for a dynamite salad dressing or marinade:
Try pairing Cranberry-Pear Balsamic with the following for a dynamite salad dressing or marinade:
- Persian Lime Olive Oil
- Basil Olive Oil
- Walnut Oil
- Almond Oil
Common Uses:
- Use to dress fruit or vegetable salads
- Fantastic in sparkling water or mixed drinks
- Use as a glaze for poultry
Our Recipes:
Roasted Beet Salad w/Fresh Goat Cheese & Toasted Pecans
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Ingredients:
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Directions:
Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Warning: This will dye your hands bright red.
Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of Cranberry-Pear White Balsamic whisked together with 2 tablespoons of olive oil, and set aside.
In a medium size bowl, whisk the remaining Cranberry-Pear White Balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste.
Arrange the greens in a bowl or on a platter and dress with the Cranberry-Pear White Balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans.
Serves 6-8 generous portions
Enjoy!!!
Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Warning: This will dye your hands bright red.
Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of Cranberry-Pear White Balsamic whisked together with 2 tablespoons of olive oil, and set aside.
In a medium size bowl, whisk the remaining Cranberry-Pear White Balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste.
Arrange the greens in a bowl or on a platter and dress with the Cranberry-Pear White Balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans.
Serves 6-8 generous portions
Enjoy!!!
Pear & Hazelnut Salad
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Ingredients:
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Ingredients for Dressing:
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Directions:
Whisk the dressing ingredients together.
Tear lettuce into pieces.
Place all salad ingredients into a large bowl and toss gently
Drizzle dressing over the salad and serve.
Enjoy!!!!
Whisk the dressing ingredients together.
Tear lettuce into pieces.
Place all salad ingredients into a large bowl and toss gently
Drizzle dressing over the salad and serve.
Enjoy!!!!
Rainbow Slaw
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Ingredients:
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Directions:
In a large bowl, mix the mayo, Cranberry-Pear White Balsamic and salt together. Add the shredded vegetables, raisins and almonds. Toss the vegetable mixture with the mayo dressing until evenly coated. Serve immediately or keep chilled until serving.
Try this salad with Jalapeno white balsamic for an extra kick!
Enjoy!!!
In a large bowl, mix the mayo, Cranberry-Pear White Balsamic and salt together. Add the shredded vegetables, raisins and almonds. Toss the vegetable mixture with the mayo dressing until evenly coated. Serve immediately or keep chilled until serving.
Try this salad with Jalapeno white balsamic for an extra kick!
Enjoy!!!