Champagne Wine Vinegar

When you first taste our Champagne White Wine Vinegar, you'll instantly fall in love with its smooth and elegant flavor.  That's due in part to the way in which it is produced.  Unlike other champagne vinegars, this one never undergoes a pasteurization process.  By eliminating this step, the vinegar possesses a lovely, rich base. 

Imported from the Champagne region of France, the vinegar is a divine ingredient in salads; or try in home made mayonnaise; simply whisk with extra virgin olive oil, eggs, and mustard.

PERFECT PAIRINGS?

-The sky's the limit!!!!



Watermelon Salad with Feta, Arugula, & Serrano Chili Vinaigrette

1/2 cup extra virgin olive oil

1 to 2 serrano chilies, thinly sliced and divided

 1 tablespoon freshly squeezed lime juice

1 tablespoon Olive on Brooklea Champagne Vinegar

1 tablespoon Olive on Brooklea Serrano-Honey Vinegar

1 shallot, minced

1 1/2 teaspoons fresh thyme, chopped

3/4 teaspoon kosher salt, divided

1 medium seedless watermelon, peeled

4 oz. baby arugula leaves

18 oz. block feta

Combine olive oil with half of chilies, lime juice, vinegar, shallot, thyme, and 1/4 teaspoon salt in a jar with a tightly-fitting lid; shake vigorously and set aside.

Cut watermelon into 16 3-in. squares approximately 3/4-in. thick. Combine watermelon squares, arugula, and remaining chilies in a large bowl. Toss gently with half of vinaigrette. Sprinkle with remaining salt.

Cut feta in 12 3-in. squares approximately 1/4-in. thick. Divide arugula mixture amongst 4 plates. Stack 1 slice of watermelon and 1 slice of feta on top of greens. Repeat process (forming alternating stacks of watermelon and feta) using remaining slices. Garnish salads with dressed serrano slices and additional vinaigrette. Serve immediately. Dressing--which increases in spiciness during storage--may be refrigerated up to 10 days.

Quinoa Salad with Grilled Cherry Tomatoes

1 cup quinoa

1/2 cup green beans, cut into 1" pieces

2 pints cherry tomatoes

3 tablespoons Olive on Brooklea Cilantro & Roasted Onion Olive Oil, plus more for brushing

2 tablespoons Olive on Brooklea Champagne Wine Vinegar

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/4 cup roasted sunflower seeds

Soak 8 (8") wooden skewers in water for 10 minutes. In a small saucepan, bring 1 1/2 cups water to a boil. Stir in quinoa, cover, and cook over low heat until water has been absorbed and quinoa is tender, about 14 minutes. Uncover, fluff quinoa with a fork, and transfer to a large bowl.

Meanwhile, in a second small saucepan of boiling water, cook beans until just tender, about 2 minutes. Drain and set aside.

Preheat grill to high heat. Thread tomatoes onto skewers and brush with oil. Grill until marks form but tomatoes still hold their shape, about 1 minute per side. Slide tomatoes onto a large plate.

In a small bowl, whisk 3 tablespoons oil with vinegar, salt, and pepper. Stir reserved green beans and sunflower seeds into quinoa. Add dressing and toss well. Fold in tomatoes and serve at room temperature or slightly chilled. Serves 4.