Recipes — Dressings

  Yields 1/2 cup 3 tablespoons of Liquid Gold Persian Lime EVOO 3 tablespoons Liquid Gold Raspberry Balsamic 1 clove minced garlic 1 tablespoon honey or agave nectar syrup sea salt and freshly ground pepper to taste Whisk till thoroughly mixed.

  Yields 2 1/4 cups    Ingredients: 2 cloves garlic 1/2 cup Liquid Gold Honey Ginger Balsamic Vinegar 1 1/2 teaspoon Dijon mustard 3/4 teaspoon freshly ground pepper 1 1/2 cups Liquid Gold Tarragon olive oil 1/4 cup finely chopped shallots or red onion Whisk until thoroughly mixed and enjoy!

  Ingredients: 1/8 tsp. crushed red chile flakes 2 cloves garlic 1 oil-packed anchovy filet Kosher salt, to taste Rind of 1/2 preserved lemon, roughly chopped 1/4 cup loosely packed fresh oregano leaves 1 1/2 tbsp. Liquid Gold Pino Noir wine vinegar or LG Oregano White Balsamic 6 tbsp Liquid Gold medium robust Extra Virgin Olive Oil Freshly ground black pepper, to taste 1 lb. large spinach leaves Directions: Place the chile flakes, garlic, anchovy, and a pinch of salt in a mortar and smash with the pestle until ingredients are finely ground. Add the lemon and oregano and continue...

          Ingredients 2 Tbsp organic sugar 1 Tbsp pepper 1 Tbsp ground sea salt 1 tsp Dijon mustard 1/4 c water 2 Tbsp Liquid Gold Fig Balsamic 1 c Liquid Gold  mild Extra Virgin Olive Oil Blend all ingredients together in a blender or food processor. Use on salads, roasted or grilled vegetables, and seafood. Store leftovers in a tightly sealed jar. Good for about a week after making.