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!
Pumpkin, Prosciutto, and Parmesan Salad
Ingredients:
1/2 cup Seasons Herbs de Provence Extra Virgin Olive Oil
2 Tbsp. Seasons Cranberry Pear Fruit Vinegar
1/2 teaspoon Seasons Pepe e Aglio (plus extra for sprinkling over the salad)
One medium or two small pumpkins, trimmed, seeded, and cut into wedges
6 cups mixed baby fall salad greens (kale, chard, spinach, or arugula)
4 fresh figs, halved
3 oz. prosciutto, thinly sliced
2 Tbsp. parmesan cheese, crumbled
Instructions:
Preheat oven to 400°F. Place Herbs de Provence Extra Virgin Olive Oil, Cranberry Pear Fruit Vinegar, and Seasons Pepe e Aglio in a medium bowl, and whisk to combine. Place pumpkin wedges on a large baking sheet and drizzle with 3 Tbsp. of vinaigrette, tossing to coat. Place the baking sheet in the oven and roast for 20-25 minutes or until fork-tender. Remove from the oven and set aside to cool.
Divide salad greens between plates and top with roasted pumpkin wedges, figs, prosciutto, and parmesan crumbles. Drizzle salads with vinaigrette before serving.