PEACH WHITE BALSAMIC

Made with white trebbiano grape must, our white peach balsamic undergoes the cooking and barrel aging process of balsamic vinegar of Modena but is not caramelized.  Therefore, it retains its white color.  The result is a crisp vinegar with a touch of sweetness reminiscent of handcrafted vinegars from northern Italy. 

Your salads will taste like summer when peach balsamic is part of your vinaigrette.  Enjoy it in mixed drinks and sparkling cool water.

PERFECT PAIRINGS:

-Basil Infused Olive Oil
-Cayenne Chili Infused Oil*
-One of our more mild, fruity Extra Virgin
 Olive Oils.

*(Seasonal/Limited Availability)

KALE SALAD

(amounts are approximate- never really measure)

1 bunch curly leak kale

2-4 Tbsp sesame seads and pine nuts, toasted w/sea salt

1/4 cup raisins

1/4 cup half grated and half shaved Locatelli Romano cheese

Juice of 1/2 lemon

2 Tbsp Olive on Brooklea EVOO

1-2 Tbsp Olive on Brooklea Peach white balsamic vinegar

Sea salt

INSTRUCTIONS:

Wash kale and remove from stems, chop into small pieces or cut with scissors in a bowl. Toss with lemon juice and 1 Tbsp of oil (the lemon helps neutralize the oxalic acid in raw greens) and massage the breens by rubbing together firmly with your hands- this cna be done several hours ahead of stime, chill the greens until ready to use. Toss with remaining oil, vinegar, seeds/nuts, cheese, vinegar and salt to tast and serve.

This salad won't get soggy so is great left over!

Orzo and Vegetable Salad with Basil Infused Olive Oil

1 Roasted red pepper, diced
1/2 Cup chopped basil
1 Shallot, minced
1/4 cup Olive on Brooklea Basil Infused
  Olive Oil, plus extra for drizzling
2 Tablespoons Olive on Brooklea Peach
   White Balsamic
1/2 Cup orzo
1/4 Cup pine nuts or chopped walnuts
10 Cherry tomatoes, halved
1/2 Cup thinly sliced cucumber
2 Ears of corn, raw, kernels stripped from cob
Salt and pepper to taste

Bring a saucepan of water to a boil.

Combine roasted red pepper, chopped basil, minced shallot, Basil Infused Olive Oil, Peach White Balsamic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Set aside.

Add orzo to boiling water, cook about 8 minutes or until al dente.  Drain, and put in large bowl.  Drizzle with Basil Infused Olive Oil.  Toss and allow to cool.

Toast nuts in small skillet over low heat until slightly browned and aroma is released, about 2 to 3 minutes.

Add cherry tomatoes, cucumber slices, and corn kernels to orzo.  Add reserved basil vinaigrette.  Toss.

Divide salad among 4 bowls.  Top each salad with 1/4 of the toasted nuts.