Recipes — Vinaigrette

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.

Ingredients: 2 tbsps. LG Mango White Balsamic 4 tbsps. LG Mild Extra Virgin Olive Oil 1/2 cup cilantro, roughly chopped 1/4 jalapeno   Directions: Add all ingredients to a blender and puree until smooth. Adjust to taste.

 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.  

   This vinaigrette is for you if you're a lover of cilantro. Toss over a fresh garden salad or even brush over fish before cooking for a snap of flavour!    Ingredients: 1/2 cup Medium Intense Extra Virgin Olive Oil 1/2 medium sized lime, juiced 2 tsp. garlic, diced 2 tbsp. Pure White Balsamic 2 handfuls of fresh cilantro 1-2 tbsps. water     Directions: Blend all ingredients in a blender or food processor until smooth. Store in the refrigerator until ready to serve.