Approx. 4 cups mixed baby greens
3/4 cup glazed walnuts
3/4 cup Nicolau Farms Goat Cheese
1 apple chopped with skin
3/4 cup dried cranberries
1/4 cup Agretto Barrel Aged Red Wine Vinegar
1/2 cup Agretto Extra Virgin Olive Oil
Pinch of sea salt
Pinch of pepper
Begin with greens, top with nuts, cheese, apple and dried fruit...add pinch of sea salt and pepper, drizzle with Agretto Barrel Aged Vinegar, add oil last.
California Balsamic Spring Salad
Vinaigrette:
1/4 cup Agretto California Golden Balsamic Vinegar
1/2 cup Agretto Extra Virgin Olive Oil
2 tbsp light brown sugar
1/4 tsp salt
1/8 tsp black pepper
1/4 tsp vanilla extract
Salad:
4 cups mixed baby greens
2 fresh pears, peeled and sliced
1/2 cup dried cherries
1/2 cup gorgonzola cheese, crumbled
1/2 cup toasted walnuts
3-4 dried white figs, sliced
Measure all ingredients for vinaigrette and whisk together. Chill. Prepare baby greens. Top with pears, cherries, figs, cheese and walnuts. Drizzle with dressing.
Agretto Raspberry / Pear Raspberry Vinegar Salad
Approx. 4 cups mixed baby greens
3/4 cup glazed pecans
3/4 cup blue cheese crumbled
1 apple chopped with skin
3/4 cup dried raspberries, cherries or cranberries
1/4 cup Agretto Raspberry Champagne or Agretto Pear Raspberry Wine Vinegar
1/2 cup Agretto Extra Virgin Olive Oil
Pinch of sea salt
Pinch of pepper
Begin with greens, top with nuts, cheese, apple and dried fruit...add pinch of sea salt and pepper, drizzle with
raspberry vinegar, add oil last.
Spinach Salad
Approx. 4 cups baby spinach leaves
3 to 4 green onions, chopped
3 boiled eggs chopped
4 to 6 slices bacon, fried crisp and crumbled
1/2 cup slivered almonds, cinnamon pecans or toasted pinenuts
1/4 cup Agretto 6 yr old Balsamic Vinegar
1/2 cup Agretto Extra Virgin Olive Oil
Pinch of sea salt
Pinch of pepper
Begin with spinach, top with onions, eggs,
bacon and dried nuts...add pinch of sea salt
and pepper, drizzle with balsamic vinegar,
add oil last.
