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La Piana Fig Balsamic Vinegar
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Vinaigrette |
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This is a basic vinaigrette dressing, Once you master it, the variations are virtually
endless, For example, a little bit of prepared mustard or honey mixed with the vinegar boosts flavor and allows emulsification. Experiment with different combinations of vinegars and oils - and with different herbs and spices. It's handy in that it can be used in everything from salads to summer pastas to veggies to potatoes!
Salt to taste
1 part vinegar
3 parts oil
Place vinegar in a small bowl; whisk in oil. Salt to taste. Since there is not an emulsifier in this vinaigrette, use immediately.
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Fig Balsamic Vinaigrette |
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Salt and pepper to taste
1 part La Piana Fig Balsamic Vinegar
½ teaspoon (or to taste) honey 3 parts olive oil
Combine vinegar and honey in a small bowl. Whisk in olive oil, and add salt and pepper to taste.
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Fig Balsamic Vinegar with Passionfruit Sorbet and Fresh Berries |
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A memorable (and healthy!) dessert!
1 scoop Passionfruit Sorbet
Assorted berries or fruit of choice
½ tablespoon (or to taste) La Piana Fig Balsamic Vinegar
Scoop sorbet into dish, top with berries, and drizzle with vinegar, as desired. Serve immediately
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Fig Balsamic and Stilton Hors d'oeuvres |
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This is a simple hors d'oeuvres that is terrific year-round. Substitute strawberries or crackers for the tomatoes, as appropriate
½ pound English Stilton or bleu cheese of choice, cubed
2 tablespoons La Piana Fig Balsamic Vinegar
3 Roma tomatoes, washed and sliced to 1/2 "thickness
1 tablespoon chopped walnuts, pecans, macadamias or almonds
Place Stilton cubes on a rimmed plate and pour Fig Balsamic Vinegar over. Marinate 10 minutes to one hour, turning to coat cheese completely. Meanwhile, arrange tomato slices on a platter. Top with cheese cubes and sprinkle with nuts.
Serve immediately. .
Yield: 12 hors d'oeuvres |
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To order please call us at
847-632-0860 or email Urban Harvest. |
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