Salads and Vinaigrettes

• 1 clove garlic, finely chopped or put through a garlic press
• 1 tsp. dijon or grainy mustard
• ¼ tsp. salt
• pepper to taste
• 1 tbsp. Balsamic Vinegar of your choice
• 3 tbsp. Extra Virgin Olive Oil of your choice

Using a fork, whisk in a bowl or by shaking in a tightly closed container, combine all ingredients.

• 1 ripe avocado
• ¼ cup Champagne Vinegar
• Juice of one lemon
• salt and pepper to taste
• ¾ Extra Virgin Olive Oil

In a food processor, combine avocado, vinegar, lemon juice, salt, and pepper.  Run processor until very smooth and creamy.  With processor running on low, stream in olive oil through the chute until just combined. 

• 4 large beets, trimmed, tops reserved
• 6 tbsp.  Extra Virgin Olive Oil
• 2 tbsp. honey
• 2 tbsp. Red Wine Vinegar
• 2 cloves garlic
• 2  tbsp. fresh oregano or 2 tsp. dried
• 1 ½ tsp. dijon mustard
• 1 small red onion,chopped
• ¾ cup crumbled feta cheese
• ⅓ cup chopped toasted walnuts

Preheat oven to 400 degrees.  Wrap beets in foil and roast until tender,  about 1 hour and 15 minutes.  Cool, peel, and slice beets.  Blend olive oil, honey, vinegar, garlic oregano, and mustard until thick.  Season with salt and pepper.  Mix in onion.  Arrange beet tops on platter.  Top with sliced beets, feta, and walnuts.  Spoon dressing and onion over.  

• ¼ cup Dark Chocolate Balsamic Vinegar
• 1 tbsp. dijon mustard
• 1 tbsp. chopped garlic
• ½ tsp. salt
• ½ tsp. freshly ground black pepper
• ¾ cup Blood Orange Olive Oil
• 3 cups cubed watermelon
• 1 cup crumbled feta cheese
• ½ red onion
• black pepper to taste

Mix the balsamic vinegar and dijon mustard in a bowl.  Stir in the garlic, salt, and pepper into the mixture.  Slowly stream in the  olive oil into the dressing while whisking vigorously.  Place the dressing in the refrigerator until ready to use.  Combine the watermelon, feta cheese, and red onion in a large bowl; toss lightly to mix.  Season with the black pepper.  Pour about half of the dressing over the salad;  gently toss to coat.  Refrigerate the salad at least 30 minutes.  Drizzle the remaining dressing over the salad just before serving.

• 1 (15 oz.) can chili beans, rinsed and drained
• 1 (15 oz.) can kidney beans, rinsed and drained
• 2 tbsp. green bell pepper
• 2 tbsp. celery
• 2 tbsp. red bell pepper
• ½ cup corn relish
• 2 tbsp. chopped red onion
  • Dressing
  • ½ cup Persian Lime Olive Oil
  • ½ cup Red Wine Vinegar
  • 1 tbsp.lemon juice
  • 2 tbsp. white sugar
  • 1 garlic clove, crushed
  • ¼ cup chopped fresh cilantro
  • ½ tbsp. ground cumin
  • ½ tbsp. ground black pepper
  • ½ tbsp. salt 
  • 1 dash hot pepper sauce
  • ½ tsp. chili powder

In a large bowl combine the first 7 ingredients.  In a small bowl combine all of the dressing ingredients together, adding the hot pepper sauce to taste.  Pour dressing over vegetables, mix well.  Chill and serve cold.

• 1 package Pasta Papppone Spinach Basil Garlic Fettuccini
• 1 cup fresh mushrooms, sliced
• 12 large spinach leaves, washed, dried, and torn into bite sized pieces
• 2 hard boiled eggs, chopped
• 1 bunch chopped scallions
  • Dressing
  • ½ cup Extra Virgin Olive Oil
  • ¼ cup cider vinegar
  • 1 tbsp. dijon mustard
  • ½ tsp dried thyme
  • 1 tsp sugar
  • salt and pepper to taste

Mix dressing ingredients and adjust seasoning to taste.  Toss with mushrooms, spinach, eggs, and scallions.  Cook pasta al dente according to package directions.  Drain pasta and immediately rinse with cold water until thoroughly cooled.  Drain and toss with dressing mixture.

1 cup shallots, peeled
4 garlic cloves, peeled
3/4C Annona Gourmet Extra Virgin Olive Oil
1/4 C Annona Gourmet 18yr Balsamic
1 TBSP Maruso Soy Sauce
1 TBSP Dijon Mustard

Preheat oven to 400F. Place shallots and garlic in medium glass baking dish. Add 1/2 cup oil and toss to coat. Cover with foil and bake until shallots and garlic are tender and golden, Stirring occasionally, about 40min. Cool
Using slotted spoon, transfer shallots and garlic to processor; reserve oil in baking dish. Puree shallots and garlic until smooth. Transfer puree to heavy medium skillet. Add remaining 1/4 cup olive oil and stir over medium heat until liquid evaporates and mixture is brown, about 3 min. Return mixture to proxessor. add vinegar, soy sauce, mustard and oil reserved from baking dish. Process until well blended. Transfer mixture to medium bowl. Season TT with salt & pepper. Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temp 2 hours before using. Makes aprox 1 cup. 

• ½ cup Cayenne Chili Olive Oil
• ½ cup chopped onion
• ¼ cup Champagne Vinegar
• ¼ cup honey
• 6 cups assorted greens
• 2 cups bite-sized pieces curly endive
• 8 oz. smoked turkey, diced
• ⅔ cup crumbled blue cheese
• ⅔ cup coarsely chopped pecans, toasted
• 1 avocado, peeled, pitted, and diced

Combine first 4 ingredients in blender and puree.  Season dressing to taste with salt and pepper.  Combine greens and endive in large bowl.  Toss with enough dressing to coat.  Add remaining ingredients.  Drizzle with more dressing and toss gently.

• 1 lb. tomatoes, chopped (about 2 large)
• 1 large yellow or red bell pepper, cut into ¾-inch pieces
• 6 ounces fresh mozzarella cheese, cut into ½ inch pieces
• 1/3 cup coarsely chopped fresh basil
• 6 Tbs. green, grassy EVOO or Basil Olive Oil
• 3 Tbs. Traditional or Sicilian Lemon balsamic vinegar
• 3 garlic cloves, minced
• 4 ounces crusty Italian or French bread, cut into 1-inch cubes
• Fresh basil leaves (optional)

   Combine tomatoes, bell pepper, cheese, and chopped basil in a large bowl.  Whisk oil, vinegar and garlic to blend in a small bowl.  Season to taste with salt and pepper.  Pour dressing over salad and toss to coat well. (Can be prepared 1 hour ahead. Let stand at room temperature.)  Preheat broiler. Place bread on baking sheet and broil just until beginning to color, stirring once, about 1 minute.  Add bread to salad and mix gently.  Divide salad between 2 shallow bowls.  Garnish with fresh basil leaves if desired and serve.

• 7 TBSP Annona Gourmet Extra Virgin Olive Oil
• 2 tsp minced garlic
• 3/4 cup crumbled blue cheese (aprox 2.5 oz)
• 1/4 cup Annona Gourmet Champagne Vinegar
• 1 TBSP water
• 1 TBSP sugar*
• 1/2 tsp hot pepper sauce (like Tabasco)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 TBSP chopped, fresh basil

Heat 1 TBSP olive oil in heavy small skillet over medium heat. Add 2 tsps minced garlic and saute until golden, about 1 minute. Transfer garlic mixture to blender. Add blue cheese, champagne vinegar, 1 TBSP water, sugar, hot pepper sauce, salt, pepper and remaining olive oil.; blend well. Transfer vinaigrette to bowl. Mix in chopped basil. ( this can be prepared 2 days ahead. Cover and refrigerate.) Yield is about 1 1/4 cups. * Personally, I try to stay away from sugar, so I would use about 1/2 TBSP to start.

1.5 lbs green beans, trimmed
3 large red onions, halved through stem end
1 cup + 4 TBSP Extra Virgin Olive Oil
6 TBSP Balsamic Vinegar
2 TBSP finely chopped garlic
1 large head radicchio, separated into leaves
1/3 cup toasted pine nuts or walnuts

Preheat oven to 500°
Cook beans in large pot of boiling, salted water until crisp-tender, about 5 min. Drain,
rinse in cold water, drain well; pat dry.
Line a baking sheet with foil and brush with olive oil. Cut onion halves into 1/2" wedges, retaining part of core in each piece. Arrange in single layer on baking sheet. Sprinkle generously with salt & pepper. Drizzle with 2 TBSP oil. Bake about 20 min, until onions are tender & edges begin to brown. Cool
Combine Vinegar & garlic in bowl and whisk in 1 cup + 2 TBSP oil. Season with salt & pepper.
Place radicchio leaves as border on platter. Arrange onions next to radicchio. Toss beans with enough dressing to coat and mound in center of platter. Drizzle with more dressing and top with nuts.
You can do all this ahead but cover separately & chill. Bring dressing to room temp.