Tangerine Balsamic

BIG, Bold Tangerine aroma and flavor. Marinade scallops or shrimp. YUMM! Perfect for vinaigrettes and stir-fries. Pairs well with Blood Orange Oil or Roasted Sesame Oil.

Apple Avocado Salad with Tangerine Dressing

10 oz. package baby greens

¼ c. chopped red onion
½ c. chopped walnuts
1/3 c. crumbled blue cheese
2 t. lemon zest
1 apple - peeled, cored and sliced
1 avocado - peeled, pitted and diced
1 cup OLIVE MILL Tangerine Balsamic (or to taste)

In a large bowl, toss together the greens, onion, walnuts, blue cheese and lemon zest. Mix in the apple and avocado just before serving with Tangerine Balsamic.

Baby Green Salad

6 cups baby greens

¼ red onion, sliced thinly
¼ cup blue cheese, crumbled
¼ cup pecans, toasted
Vinaigrette:
¼ cup OLIVE MILL Tangerine Balsamic
¼ cup Dijon mustard
¾ t. pepper
½ cup OLIVE MILL Blood Orange oil
½ cup water

Vinaigrette: Whisk all ingredients until smooth, add additional water if needed.

Combine greens, onions and desired amount of vinaigrette in a medium sized bowl. Arrange on serving platter and garnish with blue cheese and pecans. Serve immediately.

Great Creamy Chilled Broccoli

1 ½ to 2 lbs. broccoli, stalks peeled, trimmed and cut into bite sized pieces

¼ c. OLIVE MILL Tangerine Balsamic
¼ c. mayonnaise
½ c. plain yogurt
¼ c. sour cream
2-3 green onions, thinly sliced
1 can water chestnuts, sliced and drained
1 t. salt
½ t. pepper

Steam broccoli until tender. Immediately strain and run under cold water until cooled. In a large serving bowl, mix other 4 ingredients together, tasting to season and poor over broccoli. Cover tightly and chill at least 4 hours before serving. May add bacon bits or hard boiled eggs before serving.

Nectarine Salad with Crispy Prosciutto and Balsamic Glaze

3 oz. prosciutto

3 T. OLIVE MILL Tangerine balsamic
2 T. honey
4 thyme springs, plus additional for garnish
8 nectarines, halved, pitted and each half cut into 4 wedges

Preheat oven to 350. Line a baking sheet with foil. Arrange prosciutto, in a single layer, on a baking sheet; bake until crisp. Transfer to rack to cool; break into pieces and set aside. Whisk together vinegar and honey in a small bowl, for glaze. Remove thyme leaves from sprigs and toss gently with nectarine wedges on a serving platter; top with prosciutto. Garnish with more springs. Drizzle with glaze just before serving.

Pan Roasted Asparagus with Red Onion and Bacon

4 slices bacon, cut into ¼" wide strips

1 large red onion, halved and sliced thin
2 T. OLIVE MILL Tangerine Balsamic
1 T. maple syrup
2 T. OLIVE MILL olive oil
2 lb. thick asparagus spears
Salt and pepper

Cook bacon over medium heat in skillet until crisp. Transfer to plate and discard all but 1 T. of fat from pan. Return pan to heat and add onion. Cook until onion begins to soften. Add vinegar and syrup, cook until liquids reduce. Transfer onions to bowl and cover with foil. In separate skillet heat oil over medium heat, add asparagus cook covered until bright green and still crisp, about 5 minutes. Uncover and increase to high heat, season with salt and pepper and brown on both sides. Transfer asparagus to dish and top with onion and sprinkle with bacon. Serve immediately.

Spinach and Tangerine Salad

8 cups baby spinach

1 bunch green onions
4 seedless tangerines
1 cup dried cranberries

Vinaigrette: 1 T. OLIVE MILL Tangerine Balsamic
2 t. prepared mustard
½ c. OLIVE MILL Olive Oil

Tear the washed spinach into bite sized pieces. Slice the green onions. Peel and section the tangerines and cut each section in half. Combine spinach, onions, tangerine sections and cranberries in salad bowl. Combine vinaigrette ingredients, pour over salad and toss. Serve immediately.

Tangerine Chicken Stir Fry

2 T. OLIVE MILL olive oil

2 chicken breasts, cut into bite sized pieces
1 red bell pepper, thinly sliced
2 cups snow peas
4 T. soy sauce
2 T. tomato juice
2 T. water
2 T. OLIVE MILL tangerine balsamic
1 ½ t. cornstarch
2 large tangerines
3 cups bean sprouts

Heat oil in a wok. Saute chicken until almost cooked through. Add pepper and snow peas, stir fry until chicken is cooked through and veggies are tender. Mix together soy sauce, juice, water, balsamic and cornstarch. Then add to the pan and stir until thickened. Peel and cut tangerines into segments, add to pan with bean sprouts. Simmer until warmed through. Serve over rice or noodles.