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Ingredients
- cup ½100% Pure Extra Virgin Olive Oil
- 1 T 18 Yr Traditional Balsamic Vinegar
- 1 T Dijon Mustard
- 1 cooked Rotisserie Chicken
- 3 bunches arugula stems removed
- c ¼fresh tarragon leaves chopped
- c ½Parmesan Shaved 2oz
- 1 pound Italian Sausage
- 8 in plum tomatoes cuthalf crosswise
- 1 inch onion sliced into ½thickness
- 4 T 100% pure Extra-Virgin Olive Oil.
- 3 bunches of spinach stems removed
- 1 T 18-year Traditional Balsamic vinegar
- 1 T whole grain mustard
- Pork Tenderloin with Molasses Bacon and Porcini Vinaigrette
- 6 Tbs. Porcini-infused Extra Virgin Olive Oil
- 2 Lbs. Pork Tenderloin
- Salt & Pepper
- 1/2 Lb. Bacon cooked and crumbled for garnish
- 1 Tbs. Finely Chopped Garlic
- 1 Tsp. Finely Chopped Fresh Rosemary
- 1/3 Cup 18-year Traditional or Fig Balsamic Vinegar
- 2 Tbs. Dark Molasses
- 1 Tbs. Fresh Parsley
Ingredients
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