Ingredients:       2 Cups    Fresh local strawberries,diced 2 Tbsp. Pink Grapefruit Balsamic 1 Jalapeno, finely diced 2 Tbsp. Cilantro, finely chopped     1/2 Tsp.    Mint leaves, chopped (optional)     1/4 cup    Red onion, finely diced   Directions: In a large serving bowl, add all of the ingredients and toss until thoroughly combined. Refrigerate and allow flavours to meld together for at least an hour.  Serve with pita chips or spoon over a toasted baguette. 

     Nothing brightens up seafood better than a nice citrus vinaigrette like this.    The subtle citrus notes from the Blood Orange olive oil balance beautifully with the    vibrant fruity and acidic undertones of the Pinot Nero Balsamic.     Ingredients:   12 large     Fresh, Scallops 1/4 cup+ 1 tbsp        Blood Orange oil 1/4 cup       Pinot Nero Balsamic 1/4 tsp.    Dijon mustard 1 small       Jalapeno 1/2   Garlic clove, minced   4 tbsp.       Cilantro, finely chopped       Salt & Pepper to taste    ...

These stuffed peppers are easy to make and perfect served as an appetizer.   Ingredients: 1/2 pound of mini peppers, cut in half and seeded 4 ounces goat cheese, softened 4 ounces cream cheese, softened 1 clove of garlic, minced 1-2 tbsp. Traditional Balsamic or Fig Balsamic   Directions: Preheat oven 400 F. Mix the goat cheese, cream cheese and garlic together and fill the peppers. Line the peppers on a baking sheet and roast until the cheese is melted to perfection and golden brown, about 15 minutes. While still warm, drizzle with the balsamic and enjoy!