Blend vinegar, mustard, garlic powder, white pepper, salt and tarragon. Stir in extra virgin olive oil. Let dressing stand 2 hours, then refrigerate. Use as much as is needed, refrigerating remainder for use as needed up to 2 weeks. Makes 2-3 cups.
Measure and combine all ingredients together, blending well.
Twist: Red skin potato salad, or marinade for vegetable salad of tomatoes, onion, yellow squash, zucchini, bell peppers and mushrooms. Dry herbs can be added to this vinaigrette: basil, thyme, oregano, and Tarragon.
To spice it up add crushed red chilies, cayenne pepper, chili powder, jalapenos, or use Harissa Olive Oil.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line store
Measure all ingredients together and blend everything EXCEPT the cheese. Crumble this well and mix in by hand. If you blend it, the vinaigrette will become creamy.
Twist: Add tomatoes, cucumber slices or red onions. Also pairs nicely as a topper for grilled steak, or chicken wings
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line store
1tspDijon-like Mustardor Best Boy Bourbon Barrel aged Mustard
Salt & Pepperto taste
Servings:
Units:
Instructions
* If you are using fresh or frozen berries, you'll want to cook and strain them and add a little honey or sugar. The jam is ready to use.
All ingredients can be put together in one container, blend well.
Twist: Toss with salad, drizzle over fresh fruit salad with grilled shrimp or chicken. (be sure to marinate the meat in the vinaigrette first). Add cayenne pepper, jalapenos, dried red chilies, to create a slight heat to the dressing.
Recipe Notes
The following products are available at The Olive Twist, Inc and on-line store
Heat oven to 350°F. Oil an flat cookie sheet. Unroll dough on work surface. (If using crescent rolls, unroll dough on work surface and separate into 2 large rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal.)
In small microwavable bowl, microwave chocolate chips and oil uncovered on High 2 minutes, stirring once, until mixture can be stirred smooth. Spread evenly on dough. (microwaves vary)
Starting with 1 long side of rectangle, roll up; pinch edge to seal.
With serrated knife, cut into 12 slices, wiping knife between cuts. Arrange slices on cookie sheet, seam side down, in a 7-inch diameter circle, leaning each slice against the previous one. Tuck last one under the first to complete the ring.
Bake 14 to 18 minutes or until golden brown. Using a large, flat spatula or fish turner, tip pan and slide the ring onto serving platter.
Raspberry Topping
Meanwhile, in 4-quart saucepan, raspberries and ¼ balsamic vinegar to a low simmer—not boiling over medium. Break up berries with spatula or wooden spoon if frozen together. Continue to cook up to 20 minutes, stirring frequently, until berries burst. Patient: Low and slow creates an intense flavored thick syrup! Refrigerate any leftover topping . . . great topping for pancakes, waffles and ICE CREAM!
Recipe Notes
This recipe uses olive oil and balsamic vinegar found at The Olive Twist. Each may be purchased online and at both store locations. Click on the olive oil and balsamic vinegar names below to learn more about them:
