Fresh mouthwatering heirloom tomatoes with the freshest extra virgin olive oil in the world. Absolutely spectacular!
Ingredients:
6 cups baby arugula, washed and dried
2 cups sliced heirloom tomatoes
1/3 cup freshly torn basil leaves
1/2 small red onion, very thinly sliced
1/2 pound mozzarella fresca thinly sliced
1/2 cup Ultra Premium Extra Virgin Olive Oil
2 tablespoons White Balsamic Vinegar...You choose the flavor!
2 tablespoons Champagne Vinegar (optional)
1 teaspoon grainy mustard
1/2 teaspoon sea salt
freshly ground black pepper to taste
Preparation:
Combine the white balsamic and Champagne vinegar in a small bowl and place the red onion in the bowl to quickly "pickle" for 5 to 10 minutes. The vinegar will turn a light shade of pink. Remove the onions and reserve. Whisk the mustard and sea salt into the vinegar. Slowly drizzle in the olive oil, whisking briskly and constantly to create a semi-emulsion. Just before serving dress the baby arugula with just a few drizzles of the vinaigrette. Arrange the dressed arugula in a layer in a shallow, wide bowl or platter. Add the pickled onions, sliced tomatoes, cheese and torn basil leaves over the top. Add a fews more drizzles of the vinaigrette and fresh ground pepper to taste. Serve immediately with crusty bread to mop up any dressing left on the platter/bowls. Serves 4-6.
Dark Balsamic Vinegar brings a new dimension of flavor to your salmon!
This shrimp has heat! Harissa Olive Oil and Coconut Balsamic Vinegar are the perfect pair for this Sizzling Spicy Shrimp.
Our Harissa Olive Oil adds just the right "kick" to these Spicy Kale Chips.