Red Apple Balsamic

This Red Apple Balsamic Vinegar has an enticing aroma and a delicate, crisp apple flavor. It is made by blending apple cider with concentrated apple must and the mixture is carefully aged in wood until it attains maximum flavor. Red Apple Balsamic Vinegar adds a refreshing lift to salads, sauces, vegetables and desserts.

Our Favorite Apple Salad

4 oz. Milton Creamery's Quark from Allens Grove Greenhouse

½ cup toasted pecans (chopped fine)
8 cups assorted spring greens
1 apple (cut into 1/4" cubes)

Vinaigrette:
4 T. maple syrup (real maple syrup works best)
1 T. OLIVE MILL Red Apple Balsamic
1 T. OLIVE MILL olive oil

Preheat oven to 350. Spread pecans on baking sheet and toast 10-15 minutes. Let cool and chop fine. Whisk together syrup, balsamic, and oil. Garnish greens with apple pieces, toasted pecans, quark and vinaigrette.

Apple, Brie and Walnut Salad

2 red apples, cored and thinly sliced

½ cup Red Apple Balsamic
3 cups spring mix salad greens
½ cup sliced brie cheese
1/3 cup toasted walnut pieces

Toss the apple slices with the vinaigrette in a bowl until evenly coated; add the greens and toss again; top with the brie and walnuts just before serving.

Chicken Salad Balsamic

3 cups, diced cold, cooked chicken

1 cup diced apple
½ cup diced celery
2 green onions, chopped
½ cup chopped walnuts
3 T. Red Apple Balsamic
5 T. Walnut Oil
Salt and pepper to taste

In a large bowl, toss together the chicken, apple, celery, onion and walnuts. In a small bowl, whisk together the vinegar and oil and pour over the salad. Season with salt and pepper to taste, mix well. Let rest 10-15 minutes, mix again and chill.

Chicken with Tomato and Apple Balsamic Vinegar

4 chicken halves

Salt and pepper
3 T. OLIVE MILL olive oil
3 T. chopped onion
1 T. minced garlic
¼ cup white wine
1 cup OLIVE MILL Red Apple Balsamic
3 cups canned tomato
3 T. butter

Season the chicken with salt and pepper. Heat a large sauté pan until very hot. Add oil and when almost smoking, add the chicken and sauté until golden brown on all sides. Add the onion and garlic. Cook for 2 minutes. Transfer meat to a plate and keep warm. Deglaze pan with the wine and vinegar. Reduce by half. Add the tomato, butter and chicken. Reduce heat and simmer for 20 minutes until chicken is cooked. Serve.

Endive & Gorgonzaola Salad

¼ cup walnuts

3 T. OLIVE MILL Red Apple Balsamic
2 t. honey
2 T. OLIVE MILL olive oil
3 Belgian endives
1 Granny Smith apple
¼ c. crumbled gorgonzola cheese (1 oz.)
1 t. minced chives

Preheat oven to 350. In a shallow baking pan toast walnuts in middle of oven until fragrant, about 10 minutes and cool. Chop walnuts. In a small bowl, whisk together vinegar and honey, add oil whisking thoroughly. Season with salt and pepper. Separate 4 outer leaves from each endive and arrange 3 leaves on each of 4 plates. Cut remaining endive crosswise into ¼" thick slices and put in a large bowl. Peel apple, thinly slice, then cut julienne style. Toss endive with dressing and divide among plates, mounding on whole leaves. Top salads with gorgonzola, walnuts, apple, chives. 

Grilled Stone Fruit with Apple Balsamic Syrup

1 peach 

1/3 c. brown sugar
1 plum 
1 T. lemon juice
½ cup OLIVE MILL Red Apple Balsamic

Heat grill to high. Halve peach and plum and remove pits; brush cut-sides with lemon juice. In a small saucepan pan, combine balsamic, brown sugar and remaining lemon juice, simmer until reduced by 1/3; stirring occasionally, remove from heat. Place fruits cut-side down on oiled grill for 2 minutes or until grill marks form. Turn over and baste with vinegar syrup; cover and grill for 2 additional minutes, or until softened as desired. Plate fruits and drizzle with remaining syrup. Garnish with mint leaves. Serve as is or with crème fraiche or whipped cream.

Spinach and Apple Salad

12 oz. baby spinach leaves

2 granny smith apples, cored and slices
8 oz. cheddar cheese, cubed
½ cup chopped walnuts
¼ cup Red Apple Balsamic
¼ cup olive oil or walnut oil

In a large bowl, combine the spinach, apples, cheese and walnuts. Toss to blend. Whisk together the oil and vinegar, pouring over salad, stir to coat. Serve immediately.