Recipes — Salads

Tiara Phaboonheuang

Truffle & Honey Vinaigrette

 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 Mild Extra Virgin olive oil 2 tbsp. Black Truffle oil 1/4 cup Pinot Nero Balsamic 1 tbsp. Dijon mustard 1 tsp. Local Honey 1 Shallot, minced 1/2 Garlic clove, minced Salt & 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.  

Read more →


Tiara Phaboonheuang

Wild Mushroom & Sage Croutons

    Ingredients:   4 cups Day old french bread cubes, cut into 1” cubes ½ cup Wild Mushroom & Sage extra virgin olive oil 1-2 tsps Sea Salt ½ tsp. Ground pepper     Directions: Preheat the oven to 375 F. Cut fresh or day old french bread in to 1"cubes. Don't bother removing the crust, it adds texture. In a large bowl, toss the bread cubes with the remaining ingredients. When the bread is evenly coated, place the cubes on a rimmed baking sheet on the middle rack of the oven. Bake for 35 minutes, stirring a couple times to...

Read more →


Tiara Phaboonheuang

Carrot Salad with Persian Lime Oil & Green Apple Balsamic

This an easy, fast side dish for any night of the week.       Ingredients: 4 carrots, peeled and finely grated 2-3 tbsps. Persian Lime Olive Oil 11/2 tbsps. Green Apple White Balsamic freshly ground pepper & sea salt       Directions: In a bowl toss the grated carrots with the olive oil, balsamic, sea salt & black pepper. Serve as a starter or side dish.  

Read more →


Amy Ingram

Peach and Basil Vinaigrette

4 tablespoons White Peach Balsamic 4 tablespoons Light Tasting 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.

Read more →

Recent Articles