Grilled Romaine Salad

ingredients (listed as 'per person')

• 1 slice bacon
• 1/2 onion, chopped
• 1/2 head of romaine, cut lengthwise
• extra virgin olive oil
• feta or blue cheese crumbles
• 1/4 cup Nan's Fig Balsamic Vinegar
• pat of butter

Chop bacon into small pieces, and combine with onions in a fry pan over medium heat. Once cooked, add fig balsamic vinegar, lower heat and simmer for a few minutes. (Take care here, as balsamic vinegar can burn easily). When it has reduced slightly, remove from heat and add the pat of butter. Stir to combine.

Have the heads of romaine cut lengthwise so they are held together by the stem. Brush with olive oil and place cut-side down on hot grill. When charred and slightly wilted, remove from heat and place on platter cut-side up. Spoon balsamic mixture over the the top. Sprinkle with the crumbled cheese. Enjoy!

Alternatively, this recipe is equally delicious using our Traditional Barrel-Aged Balsamic Vinegar!

Curry Mustard Dip

 

This dip has been a part of Nan's Christmas Eve celebration for years. It is delicious with any type of raw vegetables. Our favorites are cauliflower, carrots, celery and red pepper. We do allow the pretzels to participate, however...

ingredients:

• 1 part mayonnaise (alternatively, this can be made with sour cream)
• 1 part Exotic Ginger Curry Mustard Blend

Mix mustard & mayonnaise in a small bowl. Add salt and pepper to taste. You may wish to adjust seasonings or with more curry mustard. We recommend making this in advance and allowing flavors to meld in the refrigerator for a least an hour or two.

Serve with fresh cut raw veggies of your choice, and/or pretzels.

Fig Balsamic Caprese Salad

ingredients:

• 1 firm tomato per person (heirloom preferred)
• fresh mozzarella
• Nan's Fig Balsamic Vinegar
• fresh basil leaves

Wash tomatoes and cut into thin (1/4 inch) even slices. Similarly slice the mozzarella. Pat both dry with paper towels to dry them just a bit.

Place tomato slices on individual plates or a serving platter and cover with cheese slice, slightly offset. Take a whole basil leaf or slice into ribbons and place on top. Drizzle with fig balsamic and finish with a small amount of salt and freshly ground pepper.