Fig Balsamic

Rich, dark balsamic vinegar has a full fig flavor. Outstanding as a marinade or for salad dressings. Pairs wonderfully with our Blood Orange olive oil for a vinaigrette.

Cranberry & Bleu Cheese Salad with Grilled Chicken

1 medium size head of romaine lettuce

3-4 oz. blue cheese, crumbled
½ cup dried cranberries
½ cup diced cucumbers
¼ cup thin sliced red onion
½ cup whole roasted walnuts
2 medium sized chicken breasts, grill and chopped
Vinaigrette: 6 T. Fig balsamic
1-2 T. maple syrup
½ t. salt
½ cup OLIVE MILL oil

Black pepper to taste

Mix salad ingredients in salad bowl. Place balsamic, syrup and salt in a blender and blend until combined. Slowly add oil. Drizzle and toss over salad.

Baked Asparagus with Balsamic Sauce

1 bunch fresh asparagus, trimmed 

2 T. butter
OLIVE MILL Organic Arbequina 
salt and pepper to taste
1 T. soy sauce 

1 t. OLIVE MILL Fig Balsamic

Preheat oven to 400. Arrange asparagus on a baking sheet. Coat with Organic Arbequina and season with salt and pepper. Bake asparagus 12 minutes in oven or until tender. Melt the butter in a saucepan over medium heat. Remove from heat and stir in soy sauce and balsamic. Pour over the baked asparagus to serve.

Bistro Salad

6 cups torn Boston lettuce

6 slices bacon, cooked, crumbled
½ cup thinly sliced red onions
4 hard cooked eggs, chopped
½ lb fresh green beans, trimmed and blanched
1 cup croutons
Vinaigrette: 1/3 cup Fig Balsamic

2/3 cup Olive Oil

Cover platter with lettuce. Arrange bacon, onions, eggs, beans and croutons in rows over lettuce. Shake oil and vinegar together and drizzle over salad. 

Crunchy Turkey Salad

1/3 c. OLIVE MILL olive oil

3 T. OLIVE MILL fig balsamic
1 T. poppy seeds
¼ t. black pepper
1 large head Bibb lettuce
2 cups diced cooked turkey or chicken
3 scallions, sliced
1 cup sliced almonds

1 cup chow mein noodles

In a small bowl, whisk oil, balsamic, poppy seeds and pepper; set aside. Clean lettuce and chop; you should have about 8 cups. Transfer to a medium sized bowl and add turkey, scallions, almonds and noodles. Toss with dressing and serve immediately.

Fig Appetizer with Goat Cheese

12 figs, halves

4 oz. herbed goat cheese
24 almonds

Fig Balsamic for drizzle

Preheat broiler. Place the fig halves on baking sheet, top with ½ t. goat cheese. Place almond on each and push into cheese. Broil 2-3 minutes and drizzle with balsamic before serving.

Lamb Chops with Balsamic Reduction

4 lamb chops (3/4" thick)

1 T. OLIVE MILL Arbequina Olive Oil
¼ cup minced shallots
1/3 cup OLIVE MILL Fig Balsamic
¾ cup chicken broth

1 T. butter

Heat oil in a large skillet over medium high heat. Place lamb chops in the skillet and cook for about 4 minutes per side for medium rare or continue to cook to your desired doneness. Remove from the skillet and keep warm on a serving platter. Add shallots to the skillet, and cook for a few minutes until browned. Stir in Balsamic, scraping any bits of lamb from the bottom. Stir in broth. Continue to cook about 5 minutes, until the sauce has reduced by half. Remove from heat, and stir in butter. Pour over the lamb chops and serve.

Smoked Salmon Salad

6 T. OLIVE MILL olive oil

3 T. OLIVE MILL Fig Balsamic
6 cups baby greens
6 oz. thinly sliced smoked salmon
1 ½ T. drained capers
½ small red onion, thinly sliced
16 red cherry tomatoes

16 yellow pear or cherry tomatoes

Whisk oil and vinegar in small bowl to blend well. Season with salt and pepper. Place greens in large bowl. Toss with enough dressing to coat lightly. Divide greens among 4 plates. Arrange smoked salmon slices over greens on each plate, dividing equally. Drizzle more dressing over salmon. Sprinkle salmon with capers. Garnish salads with red onion and red and yellow tomatoes.