Ingredients:
| 2 Cups | Bibb Lettuce, chopped |
| 2 Cups | Nappa Cabbage, shredded |
| 1 1/2 Cups | Chicken, cooked, shredded, or in cubes |
| 2/3 Cups | Snow Peas |
| 1/3 Cup | Carrots, shredded |
| 1/2 Cup | Baby Corncobs (optional) |
| 1/4 Cup | Infused Japanese Roasted Sesame Gourmet Oil |
| 2 TBSP | INFUSED Honey Ginger White Balsamic Vinegar |
| 2-3 TBSP | Chopped Peanuts (or Sesame Seeds) |
| To Taste | Sea Salt & Freshly Ground Black Pepper |
Directions:
Layer all the vegetables and chicken on a plate.
Combine the INFUSED Japanese Roasted Sesame Gourmet Oil and INFUSED Honey Ginger White Balsamic Vinegar in a small container and shake or whisk. P
our on as much of the dressing as you like or serve separately. Top with the chopped peanuts or sesame seeds and serve.
Feel free to experiment with different salad ingredients!
Avgelomono is a comforting Greek chicken, lemon, egg, and rice soup. It's an absolute favorite soups to enjoy on a chilly winter day.
Ingredients:
| 8 Cups | Chicken Stock or Broth |
| 1 Cup | Short Grain Starchy Rice |
| 2 Large | Shallots |
| 1 | Bay Leaf |
| 2 Large | Eggs |
| 1 Pound | Chicken Breast, cut in 1" cubes |
| 1/3 Cup | Lemon Juice, freshly squeezed |
| 1/3 Cup + 2 TBSP | INFUSED Baklouti Green Chili Fused Olive Oil |
| To Taste | Sea Salt & Freshly Ground Black Pepper |
Directions:
In a large stock pot, heat 2 tablespoons INFUSED Baklouti Green Chili Fused Olive Oil over medium heat. Add the diced shallots and saute until soft, approximately 2 minutes.
Add the chicken stock, chicken breast, bay leaf, and rice to the pot and bring to a simmer for approximately 30 minutes, or until the rice is very tender and the soup is slightly thickened.
In a heat proof bowl whisk together the eggs and lemon juice. Add one cup of hot stock to the egg and lemon mixture whisking constantly. Add the egg and lemon mixture back in to the stock pot while stirring constantly.
The soup will instantly thicken and become somewhat creamy. Simmer for an additional minute over medium heat stirring constantly. Remove the bay leaf, taste and adjust the seasoning with additional pepper, and salt if desired.
Serve each bowl with a healthy drizzle of INFUSED Baklouti Green Chili Fused Olive Oil.
Serves 6-8.
Ingredients:
| 4 Cups | Baby Arugula, washed and dried |
| 1/2 Cup | Any Extra Virgin Olive Oil (such as |
| 1/3 Cup | Pecorino Romano |
| 2 Large | Garlic Cloves |
| 1/4 Cup | Almonds, toasted and blanched (optional) |
| 1 TBSP | Lemon Juice, fresh-squeezed |
| To Taste | Freshly Ground Black Pepper |
Directions:
Combine all the ingredients in the bowl of a food processor or blender, and process until smooth.
Serve over pasta, with bread, on pizza, bruschetta, with grilled or roasted vegetables, in lasagna, with fish, over beans, etc..
Ingredients:
| 1/2 Cup | Balsamic Vinegar Of Your Choice |
| 1/2 Cup | Olive Oil Of Your Choice |
| 1 TBSP | Honey (use less with sweeter balsamic) |
| 1 TBSP | Dijon Mustard |
| 1 tsp | Garlic Powder |
| 1 tsp | Fresh Herbs (optional) |
| To Taste | Sea Salt & Freshly Ground Black Pepper |
Directions:
Blend ingredients together and serve, use jar with lid or blender to mix ingredients.
Suggested INFUSED Oil & Vinegar Combinations:
Traditional Dark Balsamic with Garlic Olive Oil,
Coconut White Balsamic with Persian Lime Olive Oil,
Strawberry Dark Balsamic with Basil Olive Oil,
Peach White Balsamic with Chipotle Olive Oil.
We have over 50 Infused flavors of olive oils and vinegars in our Dallas location. Come in to discover your perfect pairing!
The sweet earthiness of golden beets with sweet goat cheese and salty Marcona almonds make this salad a party in your mouth and on your plate!
Ingredients:
| 2 Medium | Golden Beets |
| 2 Medium | Red Beets |
| 1/2 Cup | INFUSED Blood Orange Olive Oil, divided |
| 1/2 Cup | INFUSED Blenheim Apricot White Balsamic Vinegar |
| 1/4 Cup | Dried Cherries |
| 1 Medium | Apricot, thinly sliced |
| 1 Cup | Cherry Tomatoes, halved |
| 1/3 Cup | Crumbled Goat Cheese |
| 1/2 Cup | Salted Marcona Almonds |
| To Taste | Sea Salt & Freshly Ground Black Pepper |
Directions:
Preheat the oven to 350 degrees.
Scrub the beets removing any debris, roots, and green parts.
Place the beets on a piece of aluminum foil large enough to fully enclose the beets in to a package. Drizzle the beets with 1 TBSP of INFUSED Blood Orange Olive Oil, a sprinkle of sea salt, and 1 TBSP of water.
Seal the package by crimping the foil and roast the beets for one hour or until tender when pierced with a knife.
Allow to cool and then peel. Cut the beets into bite-sized wedges and set aside.
To prepare the dressing, whisk the remaining INFUSED Blood Orange Olive Oil with the INFUSED Blenheim Apricot White Balsamic Vinegar and a pinch of salt.
Toss apricot slices, beet wedges, cherry tomato halves, dried cherries, and Marcona almonds with dressing. Arrange on plate, garnish with crumbled goat cheese and finish with freshly ground black pepper.
Makes 4 generous salad portions.
Ingredients:
For Honeyed Almonds
| 1 Cup | Almonds, sliced (or Walnuts) |
| 2 tsp | Infused Herbs de Provence Olive Oil |
| 1 TBSP | Honey (can sub. Maple Syrup) |
| 1/2 tsp | Sea Salt |
For Salad
| 8 Cups | Fresh Spinach and Arugula, combined |
| 1 Cup | Blackberries |
| 1/2 Cup | Feta Cheese, crumbled |
| 1 Medium | Red Onion, thinly sliced |
For the Blackberry Herb Vinaigrette
| 1/2 Cup | Infused Herbs de Provence Olive Oil |
| 1/4 Cup | Lavender Dark Balsamic Vinegar |
| 1 tsp | Dijon Mustard |
Directions:
For the Blackberry Herb Vinaigrette
Whisk together Infused Herbs de Provence Olive Oil, Lavender Dark Balsamic Vinegar, and Dijon mustard, and set aside
For the Honeyed Almonds
Preheat oven to 400. Infused Herbs de Provence Olive Oil and honey in a bowl. Add almonds, and stir to combine. Place on baking sheet and spread out in a single layer. Place in oven for about 10 minutes; stir halfway through cooking. Remove from oven and sprinkle with sea salt. Spread onto parchment paper that has been sprayed with cooking spray and set aside to cool.
To Assemble
Either in a large bowl or on individual serving plates, arrange arugula and spinach. Add blackberries, feta cheese, and sliced red onion. Drizzle with vinaigrette (and toss if in a large bowl), and scatter almonds over the top. Serve immediately.
This salad is also wonderful with a sliced grilled chicken breast served over top!
Ingredients:
| 1/2 Cup | INFUSED Garlic Olive Oil, divided |
| 1/4 Cup | Parmesan, finely grated |
| 1 Large | Egg Yolk |
| 1 TBSP | Lemon Juice |
| 4 Whole | Anchovies |
| 1 tsp | Worcestershire Sauce |
| To Taste | Kosher Salt & Freshly Ground Black Pepper |
Directions:
Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup Parmesan cheese in a blender or food processor. Pulse to combine. With the processor running, slowly drizzle in the INFUSED Garlic Olive Oil until a smooth emulsion forms. Season generously (to taste) with salt and pepper.
Ingredients:
| 4 Cups | Crusty French Bread, torn into 1-inch pieces |
| 3 Cups | Ripe Tomatoes, cut into 1-inch dice |
| 8 Ounces | Mozzarella, 1-inch dice |
| 1/3 Cup | INFUSED Spicy Calabrian Pesto Olive Oil |
| 3 TBSP | INFUSED Oregano White Balsamic Vinegar or (Traditional Dark Condimento) |
| 1/2 Cup | Fresh Basil Leaves, torn |
| 1 tsp | Sea Salt |
| To Taste | Freshly Ground Black Pepper |
Directions:
In a bowl large enough to hold the tomatoes and cheese, whisk INFUSED Oregano White Balsamic Vinegar with salt. Add the INFUSED Spicy Calabrian Pesto Olive Oil and whisk to make a simple vinaigrette. Add the tomatoes and cheese, turning to coat thoroughly. Allow to marinate at room temperature for 30 minutes.
At plating time, add bread and torn basil leaves. Gently toss until bread is just moistened. Adjust salt and pepper if desired. Serve immediately.
Ingredients:
| 1/2 Cup | Parsley, chopped |
| 1/2 Cup | Red Bell Pepper, chopped |
| 1/2 Cup | Cilantro, chopped |
| 4 Whole | Garlic Cloves |
| 1 tsp | Crushed Red Pepper |
| 1 Cup | INFUSED Baklouti Olive Oil |
| 1/4 Cup | Lemon or Lime Juice, fresh |
| 1/3 Cup | INFUSED Organic Red Wine Vinegar (or try Oregano White Balsamic or Jalapeno White Balsamic) |
| 1 tsp |
Dried Oregano |
| 1/2 tsp | Freshly Ground Black Pepper |
| To Taste | Sea Salt |
Directions:
Combine chopped parsley, cilantro, chopped bell pepper, chopped garlic, and crushed red pepper in blender.
Put mixture in bowl and add lemon/lime juice, INFUSED Organic Red Wine Vinegar, salt, pepper, and oregano.
Slowly whisk in
INFUSED Baklouti Olive Oil. Adjust seasoning to taste.
Note: INFUSED Baklouti Olive Oil is spicy, so if you want a milder taste try with one of these: Garlic Olive Oil, Persian Lime Olive Oil, or any of our non-flavored Ultra Premium Olive Oils.
Serve with steak, chicken or seafood and a topping or dipping sauce.
Ingredients:
| 1 Pound | Fingerling Potatoes, halved lengthwise |
| 1 TBSP | INFUSED Ultra Premium Olive Oil |
| 1 Pound | Spanish Chorizo, thinly sliced |
| 1/4 Cup | INFUSED Sherry Wine Vinegar, divided |
| 1 TBSP | Dijon Mustard |
| 1/4 Cup | INFUSED Butternut Squash Seed Oil |
| 3/4 Pound | Fresh Figs, each quartered |
| 1 Small | Fennel Bulb, thinly sliced |
| 1/2 Pound | Arugula |
| To Taste | Sea Salt & Freshly Ground Black Pepper |
Directions:
Preheat oven to 425 degrees.
On a rimmed baking sheet, toss the potatoes with INFUSED Ultra Premium Olive Oil and season with salt and pepper. Roast for 10 minutes, then flip the potatoes and add the chorizo. Continue to roast for 15 minutes longer, until potatoes and chorizo are golden and tender. Carefully toss with 2 TBSP of INFUSED Sherry Wine Vinegar and roast for 5 minutes longer, until the vinegar is reduced and the potatoes are crisp. Let cool.
Meanwhile, in a small bowl, whisk the remaining INFUSED Sherry Wine Vinegar with the mustard. Whisking constantly, drizzle in the INFUSED Butternut Squash Seed Oil. Season with Salt and Freshly Ground Black Pepper.
Arrange the potatoes, chorizo, figs, fennel and arugula on plates. Drizzle the dressing over the top. Season with salt and freshly ground black pepper.
Ingredients:
| 8 Ears | Sweet Corn |
| 3 Medium | Shallots, thinly sliced |
| 1 tsp | Fresh Thyme, stems discarded |
| 1 Large | Bay Leaf |
| 2 Whole | Garlic Cloves, minced |
| 2 Quarts | Chicken (or Vegetable) Stock |
| 1 Cup | Heavy Whipping Cream |
| 1 Bunch | Chives, finely minced |
| 1/4 Cups + 1 TBSP | Garlic Infused Olive Oil |
| 2 TBSP | Ultra-Premium Robust Extra Virgin Olive Oil |
| To Taste | Sea Salt & Freshly Ground Black Pepper |
Directions:
Note: Optimally, this recipe is made in a pressure cooker. However, excellent results can be achieved on the stove top.
Shuck the corn, cut the kernels off each ear reserving them and any liquid in a large bowl. Cut the cobs in half and reserve.
In a 8+ quart pressure cooker or stock pot, heat Garlic infused Olive Oil. Saute shallots for 5 minutes or until slightly golden. Reserve a few for garnish. To the rest, add garlic and thyme. Saute for one minute, making sure that the garlic does not burned.
Add stock, corn, and cobs. If using a pressure cooker, cook under pressure for 15 minutes. If cooking via stove top, simmer the pot gently over low heat for 45 minutes.
Meanwhile, saute the remaining shallot in 1 TBSP of Garlic Infused Olive Oil until caramelized. Reserve for garnish.
At the end of the cooking process, remove cobs and bay leaf. Puree the soup in batches in a food processor or blender. Strain through a fine mesh strainer, discarding any corn particulate. Return to pot. Add cream. Adjust salt and pepper to taste.
To serve, ladle into bowls. Garnish with minced chives, caramelized shallots, ground pepper, and a nice drizzle of Ultra-Premium Robust Extra Virgin Olive Oil.
Serves 4-6.
Ingredients:
| 2 Cans | Tomato Puree, 28oz |
| 1/2 Cup | White Wine |
| 2 Cups | Chicken (or Vegetable) Stock |
| 2 Large | Red Bell Peppers, roasted, seeded, peeled, and chopped |
| 3 TBSP | Tuscan Herb Infused Olive Oil |
| 1 Medium | Yellow Onion, finely diced |
| 4 Whole | Garlic Cloves, minced |
| 1 Bunch | Fresh Basil, washed, dried, & torn (reserved 6 small sprigs) |
| 1 tsp | Dried Oregano |
| 1/2 Cup | Parmesan, grated |
| 1 Cup | Heavy Whipping Cream |
| To Taste | Kosher Salt & Freshly Ground Black Pepper |
Directions:
In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Infused Olive Oil over medium-high heat. Saute onion for about 3 minutes, until translucent. Add garlic and saute for another minute.
Add the white wine and reduce liquid by half. Add chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower heat and simmer for 20 minutes.
Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Stir in heavy cream and Parmesan. Adjust salt and pepper to taste.
Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan Herb Infused Olive Oil and a sprig of basil.
Serves 4-6.
| 2 pounds | Assorted Heirloom Tomatoes, sliced 1/4" thick |
| 1 bunch | Fresh Cilantro, stemmed, washed, and dried |
| 4 stems | Green Onions, white portion only, chopped |
| 1 med (optional) | Jalapeno Pepper, seeded, chopped |
| 1/3 cup | INFUSED Garlic Olive Oil |
| 2 sm | Limes, juice of |
| 1 tsp | INFUSED Chardonnay Oak Smoked Sea Salt |
| To Taste | Freshly ground black pepper |
Ingredients:
| 1/4 Cup | INFUSED Honey Ginger White Balsamic Vinegar |
| 1/4 Cup | INFUSED Chipotle Infused Olive Oil |
| 1 tsp | Dijon Mustard |
| 1 tsp | Garlic, minced |
| 1/8 tsp | Sea Salt |
Directions:
Blend together well, and serve.
| 1/8 tsp | Kosher Salt |
| 2 Large | Egg Yolk |
| 1 TBSP | Lemon Juice, fresh squeezed |
| 1 tsp | White Balsamic Flavor of your choice |
| 1 1/4 Cups | Olive Oil Flavor of your choice |
Directions:
Ingredients:
| 1/4 Cups | Greek Oregano Infused Olive Oil |
| 1/4 Cups | Oregano White Balsamic Vinegar |
| 2 TBSP | Fresh Lemon Juice |
| 2 tsp | Honey |
| 1 tsp | Dried Oregano |
| 1/2 tsp + To Taste | Sea Salt |
| 1/2 tsp + To Taste | Freshly Ground Black Pepper |
| 2 Large | Tomatoes, sliced |
| 1/4 Cup | Feta Cheese, crumbled |
| 1/2 Bunch | Basil, minced |
Directions:
Combine Oregano White Balsamic Vinegar, lemon juice, organic honey, oregano, salt and pepper in a small mixing bowl and whisk until salt and honey dissolve. Begin to drizzle Greek Oregano Infused Olive Oil slowly into bowl whisking steadily until all of it is incorporated into the vinaigrette and emulsified.
Slice tomatoes and arrange on plate. Drizzle vinaigrette over tomatoes and then top with crumbled feta cheese, basil, and salt and pepper.
Ingredients:
| 1/4 Cup | INFUSED Persian Lime Olive Oil |
| 1/4 Cup | INFUSED Jalapeno White Balsamic Vinegar |
| 1 TBSP | Lime Juice, freshly squeezed |
| 1 tsp | Ground Mustard |
| 1 tsp | Dried Oregano |
| 1/2 tsp | Sea Salt |
Directions:
Combine INFUSED Jalapeno White Balsamic Vinegar, lime juice, mustard, oregano and sea salt, then slowly whisk in INFUSED Persian Lime Olive Oil.
Adjust lime juice level and other seasonings as needed before serving. Highly recommended for any salad with avocados!
Ingredients:
| 4 TBSP | Vermont Maple Dark Balsamic Vinegar |
| 2 TBSP | Organic Red Wine Vinegar |
| 1 tsp | Dijon-Style Mustard |
| 4 TBSP | Ultra-Premium Extra Virgin Olive Oil |
| 1 TBSP | Shallots, finely minced |
| 4 Slices | Bacon, cooked crisply and finely crumbled |
| 2 Quarts | Baby Spinach Leaves, washed, stems removed |
| To Taste | Sea Salt & Freshly Ground Black Pepper |
Directions:
Place spinach in a serving bowl.
Heat Vermont Maple Dark Balsamic Vinegar, half the crumbled bacon, Organic Red Wine Vinegar, half of the shallots, and mustard in a small saucepan over medium heat.
Gently warm while whisking - remove from heat before it reaches a simmer.
Allow to cool for a minute, and then whisk in the Ultra-Premium Extra Virgin Olive Oil emulsify.
Adjust seasoning, gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallots.
Serve warm.
Ingredients:
| 2 15oz Cans | Chickpeas, rinsed and drained (or 3 cups cooked chickpeas) |
| 2 Cans | Grated Carrots (5 to 6 medium carrots) |
| 2 Stalks | Celery, chopped |
| 4 | Green Onions, thinly sliced |
| 1/2 Cup | Fresh Parsley, chopped |
| 1/2 Cup | Sweet Chili Pepitas, toasted |
| 1/3 Cup | INFUSED Milanese Gremolata Olive Oil |
| 3 TBSP | INFUSED Sherry Reserva Specialty Vinegar |
| To Taste | Sea Salt & Freshly-Ground Black Pepper |
Directions:
In a medium serving bowl, combine the chickpeas, carrots, celery, green onions, parsley, and pepitas. Set aside.
To prepare the vinaigrette, in a small bowl, combine the INFUSED Milanese Gremolata Olive Oil, INFUSED Sherry Reserva Specialty Vinegar, salt, and pepper.
Whisk until blended and pour the dressing over the chickpea mixture. Add the toasted Sweet Chili Pepitas to the bowl and stir to combine. Adjust seasonings if desired.
For the best flavor, let the salad marinate for 30 minutes or even overnight in the refrigerator.
Sold Out
Ingredients:
| 3/4 cup |
Water |
| 2 lbs | ripe peaches (about 6) |
| 1/2 med |
English Cucumber |
| 2 med |
jalapeno peppers |
| 1/2 med |
Red Onion |
| 1/4 cup | Fresh Basil |
| 1/4 cup | Lemon Juice, freshly squeezed |
| 2 TBSP | INFUSED Basil Olive Oil |
|
1/4 cup 1/4 cup 1 med To Taste |
INFUSED Peach White Balsamic Vinegar INFUSED Sherry Reserva Vinegar Avocado (for Garnish) Kosher Salt |
Ingredients:
| 1 Pound | Dried Farfalle Pasta |
| 2 Cups | Cherry Tomatoes, halved |
| 1/2 Cups | Infused Wild Mushroom & Sage Olive Oil, divided |
| 1 Cup | Pitted and Sliced Olives |
| 1/2 Cup | Bella Mushrooms |
| 1 Cup | Cucumber, chopped |
| 1 Cup | Bell Pepper, chopped |
| 1/4 Cup | Infused Honey Ginger White Balsamic Vinegar |
| 2 TBSP | Fresh Parsley |
| To Taste | Sea Salt & Freshly Ground Black Pepper |
Directions:
Preheat oven to 325 degrees.
Bring a large pot of salted water to a boil, toss in pasta and boil according to package directions, until just al dente. (Try to keep pasta on the harder side of al dente, as the dressing will also soften the pasta).
Place the cherry halves in a single layer on a parchment-covered baking sheet. Drizzle with 2 TBSP Infused Wild Mushroom & Sage Olive Oil and roast for 25 minutes, turning once to ensure they are evenly roasted.
Drain pasta and rinse under cold water. Toss with remaining
Infused Wild Mushroom & Sage Olive Oil. Add the chopped olives, cucumber, and peppers. Add in the roasted cherry tomatoes and toss to ensure that everything is well-coated in dressing.
Garnish with parsley and season with sea salt and fresh pepper to taste.
Ingredients:
| 1/4 Cup | Whole Milk Organic Yogurt |
| 3 TBSP | Pomegranate Dark Balsamic Vinegar |
| 2 TBSP | Persian Lime Infused Olive Oil |
| 1 TBSP | Lime Juice, fresh |
| 1 tsp | Sea Salt |
| 1 tsp | Black Pepper, coarsely ground |
| 1/4 Cup | Pomegranate Seeds (for garnish) |
Directions:
Combine all ingredients in a medium mixing bowl. Whisk to combine until all ingredients are well incorporated and salt has completely dissolved.
Transfer dressing to a resealable container, seal and refrigerate for 30 minutes before serving, top with pomegranate seeds for visual appeal.
Ingredients:
| 3 TBSP | Cascadian Wild Raspberry White Balsamic Vinegar |
| 1 tsp | Lemon Juice |
| 3 TBSP | Ultra-Premium Extra Virgin Olive Oil |
| 1 tsp | Dijon Mustard |
| 1/2 tsp | Sea Salt |
| 1/3 Cup | Slivered Almonds, toasted |
| 1/3 Cup | Feta Cheese, crumbled |
| 2 Quarts | Lettuce Greens |
| To Taste | Freshly Ground Black Pepper |
Directions:
Whisk together Cascadian Wild Raspberry White Balsamic Vinegar, Ultra-Premium Extra Virgin Olive Oil, lemon juice, and Dijon mustard. Season to taste with salt and freshly ground black pepper. Alternately, this can be made in a blender or food processor.
Arrange lettuce in a bowl, drizzle with vinaigrette, sprinkle with almonds and cheese.
Ingredients:
| 6 Cups | Babe Spinach, fresh, washed & dried thoroughly |
| 1 Medium | Red Onion, sliced into rings, rings separated |
| 1/2 Cup | Pecans, toasted |
| 1/3 Cup | Goat Cheese, crumbled |
| 1/4 Cup | Italian Biancollila Ultra-Premium Extra Virgin Olive Oil |
| 3 TBSP | Peach White Balsamic Vinegar |
| Dash | Fresh Ground Black Pepper |
Directions:
Place spinach in large serving bowl (or four separate salad bowls). Top with red onion rings, toasted pecans, and crumbled goat cheese.
In a separate mixing bowl or large measuring cup, add Peach White Balsamic Vinegar. Slowing pour Italian Biancollila Ultra-Premium Extra Virgin Olive Oil into Balsamic Vinegar, whisking while pouring to emulsify.
Drizzle vinaigrette over spinach, red onion, pecans, and goat cheese. Lightly toss to distribute the vinaigrette. Top with ground black pepper, if preferred.
Serves 4.
Ingredients:
For Salad
| 2 cups | Baby Arugula |
| 1 cup | Fennel, thinly sliced |
| 1 cup | Haricot Vert, blanched |
| 1 1/2 cups | Tomatoes, peeled and diced |
| 1 tsp | Chives, minced |
For Dressing
| 2 TBSP | Mayonnaise |
| 1 tsp | Dijon Mustard |
| 2 TBSP | INFUSED Organic Red Wine Vinegar |
| 1 TBSP | Lemon Juice |
| 1/2 cup | INFUSED Garlic Olive Oil |
| To Taste | Kosher Salt & Fresh-Ground Black Pepper |
Directions:
To prepare dressing, place mayonnaise, mustard, INFUSED Organic Red Wine Vinegar, and lemon juice in a blender. With blender running, drizzle INFUSED Garlic Olive Oil. Adjust seasonings.
In a large bowl, toss fennel, Haricot Verts, and tomatoes with dressing, coating well.
On a chilled plate, place Baby Arugula in the center and top with dressed salad ingredients. Garnish with minced chives.
| 4 TBSP | Vermont Maple Dark Balsamic Vinegar |
| 2 TBSP | Traditional Dark Balsamic Condimento |
| 1 tsp | Good Quality Dijon-Style Mustard |
| 4 TBSP | Any Ultra-Premium Extra Virgin Olive Oil |
| 2 TBSP | Shallots, finely minced |
| 1/2 tsp | Salt |
| 4 Slices | Center-Cut Bacon, cooked crispy and finely crumbled |
| 5 cups | Young Spinach Leaves, stems removed and washed |
| To Taste | Freshly Ground Black Pepper |
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