White Balsamic

Our light golden balsamic vinegar has the perfect balance between sweet and tart. This vinegar reduces to a deep amber with a flavor that hints of peaches and apricots. Awesome on salads or drizzled on fish before baking or broiling. Acidity of 6%.

Basic Vinaigrette

3 cloves garlic, peeled and chopped fine

1 T. Dijon mustard
¼ t. OLIVE MILL white balsamic vinegar
½ t. coarse sea salt
½ t. black pepper
¾ c. OLIVE MILL olive oil

Place all ingredients except olive oil in a small food processor. While running, pour the oil slowly through the top. Keep chilled.

Cranberry Spinach Salad

1 T. butter

¾ almonds, blanched and slivered
1 lb. spinach, rinsed and torn into bite size pieces
1 cup dried cranberries
2 T. toasted sesame seeds
1 T. poppy seeds
½ cup white sugar
2 t. minced onion
¼ t. paprika
¼ cup OLIVE MILL white balsamic
½ OLIVE MILL olive oil

In a medium pan, melt butter. Cook and stir almonds in butter until lightly toasted. Remove from heat and let cool. In a large bowl, combine the spinach with the almonds and cranberries. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, vinegar and oil. Toss with spinach just before serving.

Green Bean and Toasted Pecan Salad

2 T. pecan pieces

12 oz. fresh green beans, trimmed
½ oz. red onions, thinly sliced
1 ½ T. OLIVE MILL white balsamic
2 t. sugar
¼ t. salt
½ oz. blue cheese, crumbled

Heat 8" skillet over medium high heat and dry roast pecans for 2-3 minutes or until fragrant and beginning to lightly brown, stirring frequently. This process brings out a lot of flavor. Set a steamer basket in a small amount of simmering water in a medium saucepan. Put the beans in the basket and cook, covered for 4 minutes until tender crisp. Transfer the beans to a colander, rinse with cold water to stop the cooking and let the beans cool to room temperature. Drain well and dry on a paper towel. In a medium bowl, toss the beans with the onion, vinegar, sugar and salt to blend thoroughly. Sprinkle with the pecans and blue cheese.

New Potato and Green Bean Salad with Dijon Vinaigrette

3 lb. bag new potatoes, quartered

1 lb. fresh green beans, cut into bite sized pieces
1/3 c. OLIVE MILL olive oil
2 ½ T. OLIVE MILL white Balsamic
1 T. Dijon mustard
¼ t. dried dill
¼ t salt
¼ t. ground black pepper

In a large saucepan, add potatoes to enough water to cover. Bring to a boil, and boil for 8 minutes. Add green beans, return to a boil, and cook for 2 minutes. Drain and cool slightly. In a small bowl, whisk together olive oil and next 5 ingredients. Pour over potato mixture, tossing gently to coat. Cover and chill.

Pasta Salad with Roasted Red Peppers and Basil with White Balsamic Dressing

¼ cup OLIVE MILL White Balsamic

2 T. OLIVE MILL olive oil
2 t. grainy mustard
1 lb. cooked ditalini pasta
½ cup diced roasted red peppers (from jar)
¼ cup chopped fresh basil
Salt and pepper
2 cups small mozzarella balls

In the bottom of a large bowl, whisk together balsamic vinegar, oil and mustard. Add coked pasta, red peppers and basil and toss to combine. Season to taste with salt and pepper. Fold in mozzarella cheese.

Terrific Tomato Salad

5 ripe tomatoes, sliced

½ red onion, sliced
½ cucumber, peeled and thinly sliced
1 T. pine nuts
2 T. chopped cilantro
½ t. salt and pepper
2 t. sugar
2 T. OLIVE MILL White Balsamic

Layer the tomatoes, onion and cucumber in a shallow dish, sprinkle the sugar, cilantro and pine nuts over the top, season with salt and pepper and splash the vinegar over the top. Cover with cling wrap and let sit at room temperature for an hour before serving.

Tomato with Parsley

6 servings

Prep Time 10 min.

1 clove garlic
½ c. OLIVE MILL Picual olive oil
3 T. OLIVE MILL white balsamic vinegar
¼ t. salt
¼ t. pepper
4 cups well-packed fresh parsley leaves
½ c. grated Parmesan cheese
4 medium tomatoes, thinly sliced

Process garlic, olive oil, vinegar, salt and pepper in a food processor. Pour dressing over parsley. Add parmesan cheese and mix well. Put tomato slices in a glass bowl. Add parsley-cheese mixture and toss well.

Walnut-Cheese Spinach Salad

2 cups fresh raspberries

1/3 cup sugar
1/3 cup OLIVE MILL olive oil
2 T. OLIVE MILL White Balsamic
¼ t. Worcestershire sauce
6 oz. fresh baby spinach
1 small red onion, thinly sliced, pulled into rings
½ cup crumbled feta cheese
½ cup chopped walnuts

In a saucepan over medium heat, bring raspberries and sugar to a boil. Cook for 1 minute. Strain and discard pulp. In a blender, combine the raspberry juice, oil, vinegar and Worcestershire sauce if desired; covered and process until smooth. In a salad bowl, combine the spinach, onion, cheese and walnuts. Drizzle with desired amount of dressing; toss to coat. Refrigerate any remaining dressing.

White Balsamic Honey Vinaigrette

3 T. OLIVE MILL white balsamic vinegar

1 t. honey
1 t. Dijon mustard
Salt and pepper to taste
6 T. OLIVE MILL olive oil

In a small bowl, whisk all ingredients except the olive oil. Add the olive oil in a slow steady stream, whisking until smooth.