Imola Royal Apricot Balsamic Salad
Ingredients:
For the Apricot Balsamic Vinaigrette:
- 1/2 C. The Olive Tap’s Imola Royal Apricot Balsamic Vinegar
- 1 t. ground mustard
- Pinch of salt
- Pinch of ground black pepper
- 1/2 C. The Olive Tap’s Arbequina, Spanish Gold, or other light intensity 100% Extra Virgin Olive Oil
For the salad:
- Fresh greens
- Sliced red onion
- Grape tomatoes
- Sliced cucumber
- Fresh or canned apricot slices
- *Optional grated Mozarella or Provolone, and hard boiled egg, sliced
Directions:
For the Apricot Balsamic Vinaigrette:
Using a whisk, mix first 4 ingredients into a medium sized bowl until thoroughly blended. While continuing to whisk, slowly add olive oil to incorporate into the balsamic vinegar. You will know the vinaigrette is ready when all of the oil and vinegar are completely blended. Use immediately.
If usage is delayed, it may be necessary to whisk or shake vigorously to re-emulsify. Refrigerate any unused vinaigrette for up to 5 days.
For the Salad:
Create a bed of salad greens and add sliced red onion, grape tomatoes, sliced cucumber, and fresh or canned apricot slices.
When ready to serve, dress with Apricot Balsamic Vinaigrette, then top with seasoned croutons and optionally a sprinkle of grated Mozzarella or mild Provolone cheese and/or hard boiled egg.
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