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Chorizo & Fig Salad

Chorizo & Fig Salad

 1 lb fingerling potatoes, halved lengthwise
1 TBSP INFUSED Ultra Premium Olive Oil
Salt and freshly ground pepper
1 lb Spanish chorizo, thinly sliced
¼ cup INFUSED Sherry Wine Vinegar, divided use
1 TBSP Dijon Mustard
¼ cup INFUSED Butternut Squash Oil
¾ lb fresh Figs, each cut into 4 wedges
1 small fennel bulb, thinly sliced
½ lb arugula

 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.  While whisking constantly, drizzle in the INFUSED Butternut Squash OilSeason 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. 

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