| 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 |
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..
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