This is a seriously authentically flavoured oil, which was utterly delicious as an accompaniment dip for my bourbon maple red onion and feta sourdough bread (yes, this infused bread was made with one of the balsamics). The smokiness was the perfect intense-level for me personally, and it brought my appetiser to a whole new level. One of your best!
Ingredients:
2 cups romaine lettuce, shredded
1 cup Garlic Stuffed Manzanilla Olives, halved
1 cup cherry tomatoes, halved
1 cup marinated artichoke hearts, halved
1 cup canned chickpeas, drained and rinsed
1/2 cup mini fresh mozzarella
1/4 cup red onion, peeled and thinly sliced
1 tablespoon parmesan cheese, crumbled
1/2 teaspoon Tuscan Herb Seasoning
Classic Italian Dressing:
Dash of black pepper
5oz. Fig Infused Balsamic
3oz. Tuscan Herb Infused EVOO
Instructions:
Combine all salad ingredients in a large bowl and toss to combine (romaine, olives, tomatoes, artichokes, chickpeas, mozzarella, onion, parmesan, and Tuscan herb seasoning).
Combine Italian dressing ingredients in the salad dressing shaker bottle (following the diagram listed on the side of the bottle). Shake to combine and drizzle over the salad when ready to serve.