1/2 cup chopped red onion
2 cups sliced mushrooms
2 tablespoons Drizzle Extra Virgin Olive Oil
1/2 teaspoon sea salt
2 tablespoon honey
2 tablespoons mustard
1/4 cup Drizzle Roasted Walnut Oil
2 qts. (5 oz.) loosely packed baby spinach leaves
1/4 cup coarsely chopped roasted walnuts
Sauté onion and mushrooms in olive oil in a large frying pan over medium-high heat until softened
and starting to brown, about 4 minutes. Remove from heat. Add salt, honey, and mustard to warm
pan, whisking to combine. Slowly whisk in Drizzle Roasted Walnut Oil. Set aside.
Put spinach in a large bowl. Pour dressing on top and toss gently. Sprinkle with walnuts.
4 cups fresh cauliflower in small pieces - florets only 3 cups lightly salted water or chicken stock 1/3 cup creme fraiche 1/4 cup + 2 tablespoons Drizzle Butter Olive Oil 1/3 + 2 tablespoons cup Pecorino Romano, grated 2 tablespoons fresh chives, finely minced or snipped 2 teaspoons sea salt fresh ground pepper to taste Place the florets and water or chicken stock to a simmer in a medium pot. Place the still hot, drained florets in a large bowl with the creme fraiche, Butter Olive Oil, Pecorino, salt, and pepper. With an immersion blender (stick blender), processes the ingredients until just pureed or to desired consistency. To finish, sprinkle with additional grated Pecorino, a Drizzle of Butter Olive...
1 tbsp. shallot, chopped
1 tsp. chopped garlic
1/2 cup green onion
1 cup fresh peaches, roasted
1-1/2 cup Ripe Peach Balsamic
1/2 cup 100% Handcrafted Serrano Honey Vinegar
1 cup Drizzle Extra Virgin Olive Oil
In a food processor add shallots, chopped garlic, green onions, fresh peaches and pulse until smooth. Add peach balsamic, serrano vinegar and slowly combine olive oil.
Season with fresh mint, and salt and pepper.
Toss fresh peaches, with spring mix, radishes and garnish. Serve Cold.
