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Orange Umeboshi Mimosa  1/4 cup of fresh Orange Juice 1/2 cup of Prosecco 1 teaspoon Drizzle Umeboshi Plum White Balsamic Vinegar Orange Wedges for garnish Combine and serve

Tender lettuce (red leaf or butter)Chopped celeryRed onion, thinly sliced and mincedToasted nuts (walnuts or pecans)Fresh pomegranate kernels Thinly sliced Ewephoria CheeseThinly Sliced fresh pear (Red Bartlettes for color or any other firm, ripe, fruit)Drizzle Extra Virign Olive Oil Drizzle Cranberry Pear Balsamic Sea Salt and Pepper to taste  Combine equal parts Drizzle Extra Virgin Olive Oil and Cranberry Pear Balsamic in large salad bowl. whisk to combine. Add salad ingredients, toss lightly to combine. Add sea salt and pepper to taste. Serve immediately.

ELDERFLOWER CHAMPAGNE COCKTAIL1 bottle Sparkling Rose or Champagne, very coldAngostura bitters (you will need a few dashes per drink)4 teaspoons of Drizzle Elderflower White BalsamicFresh berries for garnish, optionalStart off by adding a teaspoon to your glass , add a dash of Angostura bitters and fill the glass with champagne. Garnish with fresh berries and enjoy.

Calabrian Pesto Panzanella Salad4 cups crusty French bread, torn into 1” pieces3 cups ripe tomatoes cut into 1” dice8 oz. mozzarella fresca cut or torn into 1” pieces (optional)1/3 cup Drizzle Pesto Olive Oil3 Tablespoons Drizzle Oregano White Balsamic or Drizzle Traditional Aged Balsamic½ cup fresh basil leaves, torn1 teaspoon saltFresh ground pepper to tasteIn a bowl large enough to hold the tomatoes and cheese, combine the Drizzle Balsamic with salt and whisk to combine. Add the Drizzle Pesto Olive Oil and whisk to make a simple vinaigrette. Add the tomatoes and cheese, turning to coat thoroughly with the vinaigrette. Allow to marinate at room temperature for 30 minutes.To plate, in a large bowl, add the torn bread to the...

  This Recipe is so Easy and Delicious!  Ingredients: 1 puff pastry sheet  8 spears fresh asparagus, trimmed 1 tablespoon dijon mustard 1 tablespoon Drizzle Garlic Olive Oil  1/2 cup grated Gruyere cheese  sea salt and freshly ground pepper to taste Directions:  Thaw a sheet of puff pastry and roll it out to fir a baking sheet.  Preheat oven to 400 degrees.  Spread the puff pastry with a this coat of dijon mustard.  Toss trimmed asparagus with Drizzle Garlic Olive Oil, sea salt, and freshly ground pepper, let marinate for 5 minutes  Sprinkle grated Gruyere cheese on puff pastry  Line asparagus spears up on the puff pastry Bake for 20 minutes or until golden brown an Enjoy!    Recipe Compliments:...