Arugula Salad with Dark Chocolate Balsamic Vinaigrette

When we first introduced our Dark Chocolate Balsamic Vinegar, we wondered if we could reasonably expect to convince our fans that this is more than a ‘dessert’ ingredient. Well, we doubt no longer! After a few days of experimenting with this alluring condiment in Nan’s test kitchen, we are convinced that this can be a versatile and exciting part of sweet AND savory dishes.

This pairing with arugula is inspired. The strong peppery taste of the greens are countered beautifully by the rich savory chocolate. If you are unfamiliar with arugula and its spicier than spinach taste, you may want to try it. Of all vegetables, arugula (also known as ‘rocket’) is highest in bone building calcium, magnesium and manganese. And if the health benefits do not sway you, perhaps this will; arugula has been considered an aphrodisiac in Italy since Roman times. So technically we should tell you this is two aphrodisiacs on one plate… prepare at your own risk!

vinaigrette

·         2 tablespoons shallots, finely chopped

·         2 tablespoons Nan's Dark Chocolate Balsamic Vinegar

·         2 teaspoons juice from the canned mandarin oranges (see below)

·         4 tablespoons extra virgin olive oil

·         ½ teaspoon freshly cracked black pepper

·         salt to taste

salad

·         6 ounces baby arugula leaves; cleaned

·         3 ounces slivered almonds; toasted with a touch of salt

·         4 ounces goat cheese; crumbled

·         1 - 11 ounce can mandarin oranges; drained reserving some juice.

Place shallots in a small mixing bowl. Add Dark Chocolate Balsamic Vinegar and the juice reserved from the oranges. Slowly drizzle in olive oil while whisking until the vinaigrette has emulsified. Add black pepper and salt to taste. You will need a decent amount of salt to bring out the chocolate flavor. Set aside and allow flavors to meld, at least an hour.

In a large bowl, combine arugula with vinaigrette, toss to cover. Add the almonds, goat cheese and oranges, fold carefully into the salad. Alternatively, plate before adding oranges; then arrange oranges in a circular pattern on salad. Serve immediately. 

 

Serves 4.

Pasta Serving Suggestion #3

There are two types of meals we find useful to help clean out the refrigerator, and this is one – flavored pasta. (The other is pizza, or more specifically, a pizza shell). It is not uncommon for our fridge to be hiding some small portions of previously prepared goodies, not enough for a full meal, but definitely not something we want to see wasted. We are especially loathe to waste tomatoes. So here is one such scrounging event. We had everything on hand except we did buy the two sausages.

This serving suggestion will work just as well with some other pasta we offer. In particular, try with:

• Sundried Tomato Fettuccine
• Basil Garlic Sea Shells
• Spinach Garlic Fettuccine
• Garlic Toasted Onion Fettuccine

ingredients

• 2 Roma or small tomatoes, cored & chopped to ½ inch dice
• 2 green onions (shallots or onion would also work), thinly sliced
• 2 tablespoons Nan's Sundried Tomato with Harissa Oil
• 2 hot Italian sausage links
• splash of white wine
• 16 ounce package Garlic Chive Pappardelle
• 4 ounces goat cheese, crumbled
• salt & pepper to taste

In a small bowl combine tomatoes, onion and Sundried Tomato Oil. Season to taste with salt & pepper. Cover and marinate in refrigerator for at least an hour, allowing flavors to meld. Remove from fridge and allow mixture to return to room temperature, about an hour.

In a large pot with lots of water, bring to a boil and prepare pasta according to package directions.

While pasta is cooking, heat a small fry pan to medium high. Add non-stick cooking spray and sausages for about ten minutes until browned & cooked through, turning frequently. Turn off heat and add the splash of white wine. (These can also be prepared on a grill). Allow to cool to touch, and then cut into ¼ inch rounds. Return cut sausage to pan to allow them to soak up reduced wine and keep warm.

Divide pasta into bowls. Spoon the tomato mixture along with juices over each portion. Arrange sausage rounds on each. Top with crumbled goat cheese. Season with salt and pepper if necessary and serve immediately.

Serves 4 to 6.

Strawberry Salsa

Here is a fun and different approach to salsa. We like to use this with fish or shrimp tacos – the refreshing cool spicy strawberries are a wonderful contrast to the hot grilled seafood. Just add to some Napa cabbage in a corn tortilla. This is also wonderful with just tortilla chips! For this recipe, the strawberries do not need to be fully ripe.

ingredients

• 2 pints strawberries, hulled and chopped
• 1 green jalapeño, seeded and chopped
• 3 tablespoon chopped fresh chives
• 2 tablespoons Nan's California Meyer Lemon Oil
• ¼ teaspoon salt, or to taste
• ¼ teaspoon pepper, or to taste

In a bowl combine strawberries, jalapeño (to taste), chives, Meyer lemon oil. Add desired salt & pepper.

Makes about two cups.

 

Raspberry Balsamic Spritzer

We have mentioned this before, but it will bear repeating a few times. Doctors have recommended two tablespoons of balsamic vinegar with each adult meal. They indicate it will help you feel fuller, and it activates genes which help burn fat.

With that in mind, and the hot summer days upon us, we thought we would share a suggestion from one of our fans:

One of these has rum, one of these does not... can you guess which?

• ice
• 1 to 2 tablespoons Nan's Raspberry Balsamic Vinegar
• sparkling water or club soda
• sprig of mint for garnish
• 1 ½ ounce white rum or gin; optional

In a tall cocktail glass, fill at least half way with ice. Add the raspberry balsamic, and fill with sparkling water/club soda. Add mint and/or alcohol if desired.

Caprese Summer Salad

To us, there is nothing more evocative of a great summer salad than this one. Even better, there are few dishes easier to make. There is a catch, of course. Each of the ingredients should be top notch for this to shine. Do not bother creating this if you do not have the best of each – no rubbery mozzarella or off-season tomatoes, please!

ingredients

• 2 large ripe heirloom or vine-ripened tomatoes, red & yellow if possible
• 8 to 12 ounces fresh mozzarella cheese
• 20 to 30 fresh basil leaves
• a high quality extra virgin olive oil
• Nan's Traditional Barrel-Aged Balsamic Vinegar

Cut the tomatoes into ¼ inch slices horizontally, and the cheese into large ¼ thick rounds. Slice the basil into thin strips (chiffonade). Layer alternating slices of tomatoes and mozzarella on a large, shallow platter. Sprinkle on the basil. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste. Lastly, finish with a drizzle of balsamic vinegar.

Serves 4.

Alternatively, this can be arranged on individual plates. And yes, we do know that in the strictest sense this recipe, from Capri, this would not be served with balsamic. But heck, we have one of the best balsamic vinegars in the world, and we love it on this salad!