Recipes — Salad Dressing

4 tablespoons LG Apricot White Balsamic 4 tablespoons LG Mild Extra Virgin Olive Oil 1 tablespoon Minced Shallot 1-2 tablespoons (depending on desired consistency) Edmond Fallot Basil Dijon Mustard Sea salt and Pepper to taste Whisk ingredients together.

 This vinaigrette is a nice balance of earthy truffle and sweet honey flavors. Drizzle over a nice Arugula salad with roasted beets and goat cheese. Ingredients:  1/2 cup LG Mild Extra Virgin Olive Oil 2 Tbsp. LG Black Truffle Gourmet Oil 1/4 cup LG Pinot Nero Rose Balsamic 1 Tbsp. Dijon Mustard 1 tsp. Local Honey 1 Shallot, minced 1/2 Garlic clove, minced Salt and Pepper to taste   Directions: In a mixing bowl add the shallot, garlic, mustard, honey and balsamic together.  Slowly whisk in the oil, mixing vigorously. Add the salt and pepper to taste and combine.  

Ingredients: 1/2 - 1 cup mayonnaise (to taste) 1/2 cup Liquid Gold Extra Virgin Olive Oil 1/2 cup Parmesan cheese, grated 2 tablespoons white Balsmaic Vinegar (Oregano, Sicilian Lemon) 1 tablespoon water 1 tablespoon minced garlic 1 tablespoon Epices de Cru Italian Seasoning Blend 2 teaspoons sugar 1/2 teaspoon coarsely ground black pepper Directions: 1. Whisk all ingredients together. 2. Serve over your favorite salad.