SWEET AND SAVORY TARTS

SWEET AND SAVORY TARTS

Allergy Egg, Milk
Meal type Dessert, Side Dish, Snack, Starter
Misc Gourmet, Pre-preparable, Serve Cold
Occasion Birthday Party, Casual Party, Christmas, Formal Party, Halloween, Thanksgiving, Valentines day
By author EVOO Marketplace-Lauren May

Ingredients

Lavender Tart Crust

  • 1.5 tablespoons Organic Butter Flavored Olive Oil (EVOO Marketplace)
  • 1 1/4 cup Graham Crackers (Finely Chopped)
  • 1 tablespoon Lavender Flowers
  • 3 tablespoons Sugar

Poached Pears

  • 1 cup Cinnamon-Pear Infused Balsamic Vinegar (EVOO Maketplace)
  • 1 cup Water
  • 1/2 cup Sugar
  • 1 tablespoon Dry Sherry Wine
  • dash Sea Salt
  • dash Pepper

Custard Tart Filling

  • 3 tablespoons All-Purpose Flour
  • 1/2 cup Sugar
  • 3 Large Eggs (2 Whole Eggs, 1 Egg Yolk)
  • 1 teaspoon Vanllia Extract
  • 2 tablespoons Whole Milk

Directions

Lavender Tart Crust
Step 1
Combine all ingredients in a large mixing bowl. Massage with hands until all crackers are coated and when pinched together hold together.
Step 2
Transfer all ingredients into a non-stick 9” tart pan, or two 4” tart pans, whichever you prefer.
Step 3
With a piece of plastic wrap as a barrier for your hands, push and mold the crust into the tart pan, allowing ¼” thickness throughout.
Step 4
Bake in the oven at 350F for 10 minutes, or until the crusts are nutty and aromatic.
Poached Pears
Step 5
Combine all ingredients in a saucepan, mix sugar until dissolved on low heat.
Step 6
Add pears and allow poaching liquid to come to a gentle boil.
Step 7
Remove from heat and leave pears to remain steeping inside liquid for 15-20 minutes. Remove pears and slice as desired.
Custard Tart Filling
Step 8
In a medium bowl, combine flour, sugar, vanilla and eggs. Gradually, whisk in milk, skimming off any small bubbles that may rise to the surface. Mix to a smooth texture.
Step 9
Pour custard mixture into tart pan. Arrange poached pears in desired placement into the pan.
Step 10
Bake at 350F for 30 minutes, or until custard has set firmly.
Step 11
Garnish with caramelized (sautéed) Onions or Prosciutto, and a drizzle with reduced Lavender Balsamic.

Note

Click below to purchase these EVOO Marketplace products online:

Organic Butter Flavored Olive Oil

Cinnamon Pear Dark Balsamic

CINNAMON PEAR SCONES

CINNAMON-PEAR OATMEAL SCONES

Serves 12
Allergy Egg, Milk
Meal type Appetizer, Bread, Breakfast, Dessert, Snack
Misc Gourmet, Pre-preparable
Occasion Birthday Party, Casual Party, Formal Party, Valentines day
By author EVOO Marketplace

Ingredients

Scones

  • 1 1/2 cup Rolled Oats (Or Quick Oats)
  • 1/4 cup Whole Milk
  • 1/4 cup Heavy Cream
  • 1 Large Egg
  • 1 1/2 cup Unbleached All-Purpose Flour
  • 1/4 teaspoon Cinnamon (Ground)
  • 3 tablespoons Cinnamon-Pear Infused Balsamic Vinegar (EVOO Marketplace)
  • 1/3 cup Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 10 tablespoons Unsalted Butter (Cold And Cut Into 1/2 Inch Cubes)
  • 1 tablespoon Sugar (For Sprinkling)

Pear Marinade

  • 1/2 cup Pears (Chopped)
  • 1/4 cup Cinnamon-Pear Infused Balsamic Vinegar (EVOO Marketplace)

Directions

Pear Marinade
Step 1
Marinated the pears in the 1/4 cup of Cinnamon-Pear Dark balsamic vinegar for 30 minutes
Scones
Step 2
Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
Step 3
Whisk milk, cream, Cinnamon-Pear balsamic vinegar and egg in a bowl until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
Step 4
Pulse flour, cinnamon, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats and marinated pears. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
Step 5
Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef’s knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.

Note

Click below to purchase these EVOO Marketplace products online:

Cinnamon Pear Dark Balsamic

 

RASPBERRY BALSAMIC ICE CREAM

RASPBERRY BALSAMIC ICE CREAM

Serves 1
Prep time 5 minutes
Allergy Egg, Milk
Meal type Dessert
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party, Valentines day
By author EVOO Marketplace

Ingredients

  • 1 cup Fine Vanilla-Bean Ice Cream
  • 1 tablespoon Raspberry Infused Balsamic Vinegar (Substitute for any other EVOO Marketplace flavor infused balsamics)
  • 1 tablespoon Nuts (Chopped)
  • Whipped Cream

Directions

Step 1
Drizzle raspberry balsamic vinegar over ice cream. Note: If you prefer a thicker syrup-like balsamic please follow the Balsamic Reduction Method found on our website.
Step 2
Top with chopped nuts and whipped cream
Step 3
Enjoy

Note

If a thick syrup-like balsamic is desired please see our Balsamic Reduction Method

Click below to purchase these EVOO Marketplace products online:

Raspberry Dark Balsamic

LEMON THYME OLIVE OIL COOKIES

LEMON THYME OLIVE OIL COOKIES

Serves 40
Allergy Milk
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Pre-preparable
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
By author Denver Post

Ingredients

  • 2 cups All- Purpose Flour
  • 1 cup Sugar
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Pepper (Freshly Ground)
  • 1 tablespoon Thyme Leaves (Fresh And Chopped)
  • 1/2 cup Eureka Lemon Fused Olive Oil (EVOO Marketplace)
  • 3 tablespoons Milk
  • 1 Large Lemon (Zested and Juiced)

Directions

Step 1
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking sheets.
Step 2
Put the flour, sugar, baking soda, pepper, and thyme into a bowl and whisk together to combine. In a small bowl, whisk together the Lemon Fused olive oil, milk, lemon juice, and zest. Add the liquid ingredients to the dry ingredients, stirring with a wooden spoon until you form a smooth dough.
Step 3
Roll heaping teaspoonfuls of the dough into balls. Place them about 2 inches apart on the prepared baking sheets. Bake the cookies about 12 to 15 minutes, or until they are browned around the edges. Let the cookies cool for a few minutes and then transfer them to wire racks to cool completely.

Note

Click below to purchase these EVOO Marketplace products online:

Eureka Lemon Fused Olive Oil

SMOKEY BLACK CHERRY GRILLED CHICKEN BREAST

SMOKEY BLACK CHERRY GRILLED CHICKEN BREAST WITH CHIPOTLE INFUSED RICE

Serves 4
Dietary Diabetic, Gluten Free
Meal type Main Dish
Misc Pre-preparable, Serve Hot
Occasion Birthday Party, Casual Party, Halloween, Valentines day
By author EVOO Marketplace

Ingredients

Marinade

  • 4 Chicken Breasts (Bonless-Skinless)
  • 1/4 cup Black Cherry Infused Balsamic Vinegar (EVOO Marketplace)
  • 1/4 cup Chipotle Infused Olive Oil (EVOO Marketplace)

Rice

  • 1 cup Basmati Rice
  • 1 1/2 cup Water
  • 3 tablespoons Chiptole Infused Olive Oil (EVOO Marketplace)
  • pinch Sea Salt (Coarse)

Directions

Marinade
Step 1
Whisk together 1/4 cup Black Cherry balsamic with 1/4 cup Chipotle infused olive oil.
Step 2
Combine marinade with chicken breast in a zip lock bag and marinate overnight in refrigerator.
Rice Preparation
Step 3
Approximately 30 minutes prior to grilling chicken prepare rice by combining 1-1/2 cups water with 1 Tbs Chipotle infused olive oil and pinch of coarse sea salt in a medium size sauce pan. Bring to a boil, cover, and simmer for 20 minutes. Remove rice from heat and keep covered for additional 5 minutes.
Step 4
While rice is steaming, grill chicken breasts over medium-high to high heat until done.
Step 5
Remove lid from saucepan and season rice with 2 Tbs Chipotle infused olive oil.
Step 6
Slice chicken breast on a bias and drizzle with Black Cherry balsamic and Chipotle infused olive oil. Serve immediately over Chipotle-infused basmati rice.

Note

Click below to purchase these EVOO Marketplace products online:

Chipotle Infused Olive Oil

Black Cherry Dark Balsamic

SWEET AND HEAT GRILLED FLANK STEAK

SWEET AND HEAT GRILLED FLANK STEAK

Dietary Diabetic, Gluten Free
Meal type Appetizer, Lunch, Main Dish, Salad, Side Dish, Starter
Misc Pre-preparable, Serve Cold, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party, Easter, Halloween, Valentines day
By author EVOO Marketplace

Ingredients

  • 1-1.5lb Flank Steak
  • 5 tablespoons Chipotle Infused Olive Oil (EVOO Marketplace)
  • 5 tablespoons Dark Chocolate Infused Balsamic Vinegar (EVOO Marketplace)
  • dash Sea Salt
  • dash Pepper

Directions

Step 1
Using a dinner fork, prick flank steak approximately 20-30 times. Place flank steak in zip-lock bag.
Step 2
Whisk together equal parts Chipotle Olive Oil and Dark Chocolate Balsamic Vinegar. Pour over steak. (Optional: after grilling prepare another equal batch of Chipotle Olive Oil and Dark Chocolate Balsamic for drizzling over cooked meat.)
Step 3
Marinate for at least 12-24 hours.
Step 4
Set grill to high heat. Grill steak to a pink center (approximately 4-6 minutes/side).
Step 5
Loosely tent steak with foil and allow steak to rest, approximately 5-7 minutes.
Step 6
Cut steak 1/4 inch thick against the grain on a bias. Drizzle with reserved marinade. Serve immediately.

Note

Click below to purchase these EVOO Marketplace products online:

Chipotle Infused Olive Oil

Dark Chocolate Infused Balsamic

ORANGE VANILLA BALSAMIC GLAZED PORK LOIN

ORANGE-VANILLA BALSAMIC GLAZED PORK LOIN

Dietary Gluten Free
Meal type Main Dish
Misc Pre-preparable, Serve Hot
Occasion Christmas, Formal Party, Thanksgiving
By author EVOO Marketplace

Ingredients

Marinade

  • 1 1/2 cup Blood Orange Fused Olive Oil (EVOO Marketplace)
  • 3/4 cups Tahitian Vanilla Infused Balsamic Vinegar (EVOO Marketplace)

Cooking Method

  • 5lb Pork Loan Roast (Tie At 1-Inch Intervals)
  • dash Sea Salt
  • dash Pepper
  • 1 tablespoon Ultra Premium Extra Virgin Olive Oil-Medium Intensity (EVOO Marketplace)
  • 1 cup Tahitian Vanilla Infused Balsamic Vinegar (EVOO Marketplace)
  • 1 Vanlla Bean (Split Down The Middle Length Wise)
  • 1 cup Orage Juice
  • 1 tablespoon Orange Zest (Fresh)
  • 1/8 teaspoon Cinnamon (Ground)

Directions

Marinade
Step 1
Whisk toghether Blood Orange Fused Olive Oil and Tahitian Vanilla balsamic and combine with the boneless pork loin roast. Let sit for 3-4 hours.
Cooking Method
Step 2
Dry pork with paper towels. Heat oil in 12-inch skillet over medium high heat until oil splits. Brown pork well on all sides, 7 to 10 minutes.
Step 3
Add Tahitian Vanilla balsamic, vanilla bean, orange juice, orange zest, and cinnamon into slow cooker. Nestle browned pork into slow cooker. Cover and cook until pork is tender and registers 140 to 145 degrees on instant-read thermometer, about 4 hours on low.
Step 4
Transfer pork to cutting board, tent loosely with aluminum foil, and let rest for 10 minutes. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Discard vanilla bean. Transfer braising liquid to saucepan and simmer until reduced to 2 cups, about 12 minutes. Season with salt and pepper to taste.
Step 5
Remove twine from pork, slice into 1/2-inch-thick slices, and arrange on serving platter. Spoon sauce over meat and serve.

Note

Click below to purchase these EVOO Marketplace products online:

Blood Orange Fused Olive Oil

Ultra Premium EVOO

Tahitian Vanilla Balsamic

SOY BALSAMIC GLAZED CHICKEN WINGS

SOY BALSAMIC GLAZED CHICKEN WINGS

Serves 6-8
Meal type Appetizer, Lunch, Main Dish, Side Dish, Snack
Misc Pre-preparable, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party
By author EVOO Marketplace

Ingredients

  • 1/2 cup Serrano-Honey Infused Vinegar (18 Yr Traditional, Dark Chocolate, or Maple Balsamic Vinegars-EVOO Marketplace)
  • 1/2 cup Honey
  • 1/2 cup Brown Sugar (Packed)
  • 1/2 cup Soy Sauce
  • 5 sprigs Rosemary
  • 5 cloves Garlic (Halved)
  • 12 Chicken Drumsticks
  • 2 tablespoons Toasted Sesame Seeds
  • 1/4 cup Flat-leaf Parsley (Fresh, Chopped)

Directions

Step 1
Combine the Serrano Honey vinegar, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 6 hours to overnight.
Step 2
Preheat the oven to 450F degrees. Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized, about 30 to 35 minutes.
Step 3
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes.
Step 4
Use a pastry brush, brush the reduced cooked marinade on the Chicken wings. Place back in oven for an additional 10 minutes to allow reduction to caramelize onto wings. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
Step 5
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.

Note

Click below to purchase these EVOO Marketplace products online:

Serrano Honey Vinegar

CHIPOTLE LIME BABY BACK RIBS

Chipotle Lime Baby Back Ribs

Meal type Lunch, Main Dish
Misc Pre-preparable, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party
By author EVOO Marketplace

Ingredients

  • 4lb Baby Back Pork Ribs
  • 2 tablespoons Chipotle Olive Oil (EVOO Marketplace)
  • 2 tablespoons Persian Lime Olive Oil (EVOO Marketplace)
  • 1/2 Onion (Minced)
  • 1/4 cup 18 Year Aged Traditional Blasamic (EVOO Marketplace)
  • 8oz Tomato Sauce
  • 1/4 cup Kechup
  • 1 Large Lime (Juiced)
  • 1 tablespoon Worcestershire Sauce
  • 1/4 cup Brown Sugar (Packed)
  • 4 tablespoons Garlic Powder
  • 2 tablespoons Paprika
  • 1 tablespoon Onion Powder
  • 1 tablespoon Sea Salt (EVOO Marketplace)
  • 2 tablespoons Pepper

Directions

Step 1
Preheat grill to medium heat (~300F).
Step 2
Make rub by mixing garlic powder, black pepper, sea salt, onion powder, paprika, cumin, and cayenne. Trim the membrane sheath from the underside of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Season both sides of ribs with rub mix. Gently drizzle with Chipotle and Persian Lime olive oils. Rub into seasoned meat. Place ribs on grill with meaty side up and cook 45 minutes. Do not lift lid during this time.
Step 3
While ribs are cook, make barbecue sauce. Sweat minced sweet onion in olive oil over low heat until translucent and cooked, slightly browned. Add 18 year-aged balsamic and cook three minutes until slightly reduced. Add tomato sauce, ketchup, lime juice, Worcestershire sauce, and mustard. Stir to combine well. Stir in brown sugar and garlic powder. Continue cooking over low heat for 10 minutes.
Step 4
Brush ribs with barbecue sauce, and grill an additional 10-15 minutes. Let rest 10 minutes before serving.

BALSAMIC BAKED CHICKEN

RASPBERRY BALSAMIC BAKED CHICKEN

Serves 4
Meal type Lunch, Main Dish
Misc Pre-preparable, Serve Cold, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party
By author EVOO Marketplace

Ingredients

  • 4lb Chicken (Boneless or Bone-In)
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Dried Thyme
  • 1/2 teaspoon Sage
  • 1/2 teaspoon Dried Rosemary
  • dash Sea Salt
  • dash Black Pepper
  • dash Garlic Powder
  • 1/4 cup Raspberry Dark Balsamic (EVOO Marketplace)
  • 1/4 cup Ultra Premium Extra Virgin Olive Oil (EVOO Marketplace)

Directions

Step 1
Whisk together Raspberry balsamic and Ultra-Premium EVOO. Pour into a sealable bag and add chicken. Marinate 6 hours to overnight.
Step 2
Preheat oven to 400F. Place marinated chicken in a single layer in a large baking dish. Brush each piece lightly with Dijon mustard. Sprinkle with the garlic powder, thyme, sage, rosemary, salt and pepper.
Step 3
Bake until chicken is brown and done (~50 minutes for bone-in, and ~30 minutes for boneless).

Note

This recipe can also be adapted to a Pork chop or tenderloin.  Adjust cooking temperature and times accordingly.

Click below to purchase these EVOO Marketplace products online:

Raspberry Dark Balsamic

Ultra-Premium EVOO

WHITE TRUFFLE MAC AND CHEESE

White Truffle Mac and Cheese

Serves 6
Allergy Milk
Meal type Appetizer, Main Dish, Side Dish
Misc Pre-preparable, Serve Hot
Occasion Barbecue, Birthday Party, Christmas, Formal Party, Thanksgiving, Valentines day
By author EVOO Marketplace

Ingredients

  • 1lb Elbow Macaroni
  • 2 tablespoons White Truffle Olive Oil (May Subsitutie With Chipotle, Garlic, or Black Truffle Olive Oil-EVOO Marketplace)
  • dash Sea Salt (EVOO Marketplace)
  • 4 tablespoons Unsalted Butter
  • 4 tablespoons All-Purpose Flour
  • 2 cups Whole Milk (Hot)
  • 1 teaspoon White Pepper (Ground)
  • 1/2 teaspoon Cayenne Pepper
  • 3/4 cups Fontina Cheese (Grated)
  • 3/4 cups Gruyere Cheese (Grated)
  • 3/4 cups Extra Sharp Chedder Cheese (Grated)
  • 1/4 cup Parmesan (Grated)
  • 1/2 cup Bread Crumbs

Directions

Step 1
Preheat oven to 350 degrees. Bring 6 quarts of salted water to a boil. Add pasta and cook according to the package directions; about 8-10 minutes.
Step 2
While the pasta is cooking, heat the butter over medium heat in a saucepan until hot. Whisk in the flour to create a roux for the white-sauce base. Cook the flour and butter, over low heat, for 5 to 7 minutes, add the hot milk in a steady stream. Cook the white sauce for 10 minutes. Add the salt, pepper, cayenne pepper, Gruyere, Cheddar and Fontina cheeses and cook for 2 minutes over low heat
Step 3
Drain the pasta and place into a baking casserole dish large enough to hold the pasta and all of the sauce. Add the cheese sauce by pouring over the top. Sprinkle the breadcrumbs and Parmesan cheese over the top and bake for 15 minutes or until the top is well-browned and
crusty. Let rest 10 minutes before serving.
Step 4
Before serving drizzle with White Truffle Olive Oil

VANILLA BALSAMIC FRUIT SALSA

VANILLA BALSAMIC FRUIT SALSA WITH CHIPOTLE SPICED TORTILLA CHIPS

Meal type Appetizer, Salad, Snack, Starter
Misc Child Friendly, Pre-preparable, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Thanksgiving, Valentines day
By author EVOO Marketplace

Ingredients

Fruit Salsa

  • 1lb Strawberries (Chopped)
  • 4 Medium Kiwis (Chopped)
  • 1/2lb Blackberries (Chopped)
  • 1/2lb Raspberries (Chopped)
  • 1/2 cup Vanilla Infused Balsamic Vinegar (EVOO Marketplace)
  • 5 tablespoons Spiced Vanilla Bean Sugar (Savory Spice Shop)

Tortilla Chips

  • 1 packet Flour Tortillas
  • 1/4 cup Chipotle Infused Olive Oil (Substitute For Harissa Infused Or Red Cayenne Fused Olive Oil-EVOO Marketplace)

Directions

Fruit Salsa
Step 1
Slowly combine fruits together in a large bowland set aside.
Step 2
Pour 1/2 cup Vanilla balsamic into a small sauce pan, add 2 Tbs Spiced Vanilla Bean Sugar and let
simmer till slightly thickened (7-10minutes). Note: Remove from heat just before desired thickness is
reached as reduction will continue until cooled. Alternatively, place reduction in a glass bowl and set ontop a larger bowl containing ice. Stir continuously until cooled.
Step 3
Add cooled Vanilla Balsamic reduction to berries and marinate overnight.
Tortilla Chips
Step 4
Cut Tortillas into triangles and place in mixing bowl.
Step 5
Add 1/4 Cup Chipotle Olive Oil and 2 Tbs Spiced Vanilla Bean Sugar. Mix by stirring with hands
Step 6
Set oven broiler to high and place single layer of tortilla chips on baking sheet.
Step 7
Broil until chips turn golden brown (1-2 minutes).
Step 8
Remove from oven, place chips on paper towel and sprinkle with remaining Spiced Vanilla Bean Sugar.
Step 9
Serve fruit salsa with spiced tortilla chips.

Note

Click below to purchase these EVOO Marketplace products online:

Vanilla Dark Balsamic

Chipotle Infused Olive Oil

GINGERED ORANGE AND AVOCADO SALAD

GINGERED ORANGE AND AVOCADO SALAD

Serves 2
Prep time 2 hours
Meal type Appetizer, Salad, Side Dish, Starter
Misc Pre-preparable, Serve Cold
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter, Thanksgiving
By author EVOO Marketplace

Ingredients

  • 3 tablespoons Verjus (Substitute Equal Parts White Grape Juice And Lemon Juice)
  • 2 teaspoons Ginger (Finely Minced Or Grated Fresh)
  • 2 teaspoons Shallot (Finely Minced)
  • dash Pepper
  • 2 Large Oranges (Seedless And Drained)
  • 2 Large Romain Lettuce Inner Hearts (4 To 5 Inches In Length)
  • 1 Large Avocado
  • dash Sea Salt
  • 3 tablespoons Blood Orange Fused Olive Oil (EVOO Marketplace)

Directions

Step 1
In a non-reactive bowl, whisk together verjus, ginger, shallot and black pepper. Add oranges and toss to coat.
Cover and let stand in refrigerator two to four hours.
Step 2
To serve, separate romaine leaves and arrange in pinwheel on salad plates. Halve, peel, pit and slice avocado. Arrange half of avocado slices on top of romaine leafs on each plate. With slotted spoon, remove chilled orange segments from marinade and arrange on top of avocado.
Step 3
Whisk salt and Blood Orange Fused Olive Oil into remaining marinade and drizzle over the salads. Serve
immediately.
Step 4
Feeding more than two? Just multiply.

Note

Click below to purchase these EVOO Marketplace products online:

Blood Orange Fused Olive Oil