Category: Balsamic Vinegar - Farm-Fresh Market

Italian-Style Spinach and Mushrooms

4/23/2025

Ingredients

4 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
14 ounces fresh mushrooms, sliced
10 ounces clean fresh spinach, roughly chopped
2 tablespoons balsamic vinegar
½ cup white wine
salt and freshly ground black pepper to taste
chopped fresh parsley, for garnish

Directions
1. Heat olive oil in a large skillet over medium-high heat. Sauté onion and garlic in oil until tender.
2. Add mushrooms and fry until they begin to shrink, about 3 to 4 minutes.
3. Toss in spinach and sauté, stirring constantly for a few minutes, until spinach is wilted
4. Add vinegar, stirring constantly until it is absorbed, then stir in white wine.
5. Reduce heat to low and simmer until wine is almost completely absorbed.
6. Season with salt and pepper to taste and sprinkle with fresh parsley. Serve hot.

Blueberry Salad Dressing

7/31/2024

Ingredients
1 cup fresh blueberries
2 tbsp maple syrup
3 tbsp balsamic vinegar
1 tbsp lemon juice
1/2 tsp salt
1/4 cup olive oil

Instructions

Combine first 5 ingredients in a food processor or blender. Blend for 30 seconds until all ingredients are well-combined.
With the motor running, drizzle in the olive oil. Taste and season with more salt, if necessary.
Store in the fridge in an air tight jar or container for up to one week. It will be a little thick directly from the fridge. Give it a good stir before using or allow it a few minutes to come to room temperature.

Strawberries and Mixed Greens Salad

6/11/2024

Ingredients
6 cups mix of baby greens or fresh baby spinach
2 cups strawberries, hulled and quartered
4 oz crumbled blue cheese or goat cheese
½ cup chopped nuts, toasted or not
Balsamic Vinaigrette Dressing
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon pure maple syrup or honey
¼ teaspoon table salt
¼ teaspoon freshly ground black pepper

Preparation
1. Combine the salad ingredients except the dressing in a large bowl.
2. Make the dressing. In a small bowl whisk oil, vinegar, mustard, maple syrup, salt, and pepper until well combined.
3. Pour as much dressing as you want over salad mixture and toss to combine. Serve immediately.

Peach and Tomato Caprese Salad

9/6/2023

Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon flaked salt, divided
2 large heirloom tomatoes, cut in 1 inch cubes
2 ripe peaches - halved, pitted, and cut in 1 inch cubes
1 (8 ounce) ball fresh mozzarella, thinly sliced
6 leaves fresh basil, chopped large

Directions

Whisk together olive oil, balsamic vinegar, and 1 pinch flaked salt in a small bowl until dressing is smooth.
In a bowl, mix tomato and peach cubes with mozzarella and basil leaves. Drizzle dressing over salad and gently mix together. Sprinkle with remaining flaked salt.

Summer Strawberry Salad with Feta

8/23/2023

INGREDIENTS

For the dressing

¼ cup sliced strawberries
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped shallot
1 tablespoon fresh lemon juice
2 teaspoons honey or maple syrup
½ teaspoon salt

For the salad

8-10 ounces arugula or spinach greens or a 50/50 mixture
½ cup Italian parsley leaves (tender stems are okay) or basil leaves
1 pound strawberries hulled and quartered
1 English (seedless) cucumber sliced into 1/2-inch chunks, or 3 baby Persian cucumbers, sliced
1 pint cherry tomatoes (any color) sliced in half
¼ cup sliced red onion
½ cup crumbled feta cheese

PREPARATION
1. Make the dressing. Combine all dressing ingredients in a blender or small food processor. Blend until smooth and creamy. Dressing will keep refrigerated in a covered container up to 5 days.
2. Make the salad. Put the arugula in a large salad bowl or a large serving platter. Top with the remaining salad ingredients and drizzle with 3 tablespoons of the dressing. Toss together gently. Serve with additional dressing on the side.

Kale, Apple, Squash Salad w/ Maple Balsamic Dressing

11/15/2022

Ingredients
For the Salad:
1 medium bunch curly kale washed and stems removed
1 medium delicata squash (can substitute butternut squash)
1 tbsp olive oil
1 large apple
1/2 cup raisins or dried cranberries
Optional: 1/3 cup pecans or sliced almonds
Salt and pepper

For the Maple Balsamic Dressing:1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp pure maple syrup
1 tbsp dijon mustard
1 pinch salt and pepper or to taste
Instructions

Preheat oven to 400 F.
Prepare squash by washing the outer skin. Slice the squash lengthwise and remove seeds. Slice again into half-moon shapes and transfer to a mixing bowl
Toss squash with oil, salt and pepper. Transfer to a greased rimmed baking sheet and arrange evenly
Bake for 10 minutes and then flip squash. Bake again for 10-15 more minutes until browned on both sides. Remove from oven and allow roasted squash to cool.
While the squash is cooking prepare the remainder of ingredients.
Add the kale with stems removed to a large salad bowl. Sprinkle on a pinch of sea salt and begin to massage the kale, rubbing the leaves firmly between your fingers for 2-3 minutes. Set aside.
Dice the apple
Add all of the dressing ingredients to a mason jar. Tightly seal the lid and shake the jar until dressing ingredients are combined.
Add half of the dressing to the chopped, massaged kale in your salad bowl. Toss kale with dressing until well combined.
Add cooled roasted squash, diced apple, raisins. and nuts (if using)
Pour on remaining salad dressing and toss well to combine all salad ingredients.

Raw Beet Salad

8/24/2022

Ingredients

1 pound beets, grated
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh parsley
1 large clove garlic, minced
2 teaspoons Dijon mustard
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper

Directions

Combine beets, balsamic vinegar, olive oil, parsley, garlic, mustard, sea salt, and black pepper in a bowl.
Let sit in refrigerator for an hour to let flavors merge (though OK to serve immediately)
Serve

Strawberry, Spinach, Feta Salad

7/13/2022

Add a protein to make this a main meal - chicken, pork tenderloin, flank steak, poached salmon, grilled shrimp.

INGREDIENTS

1 lb. strawberries
5 oz. baby spinach
3 tbsp. balsamic vinaigrette
4 oz. goat cheese
2 tbsp. pine nuts

PREPARATION

In large bowl, combine strawberries, baby spinach, and balsamic vinaigrette. Toss to coat.
Add protein of your choice, if using, and gently toss again.
Divide among serving plates and top with goat cheese, and toasted pine nuts.

Honey Vinaigrette

5/26/2021

Ingredients

1/2 cup canola oil
1/3 cup white balsamic vinegar
2 tablespoons honey
2 teaspoons minced red onion or shallot
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Directions

Combine all ingredients in a clean jar. Cover with lid, and shake until fully blended. Use immediately, or chill until ready to use.

NB: This dressing is versatile. It isn’t just the perfect addition to lettuce. It can be added to a cold grain salad or even served over a tart fruit or slices of citrus. The sweetness of the dressing plays well with lots of flavors, but especially sharp, tart tastes. It is also ripe for customization. The recipe is a wonderful base for other combinations of oil, vinegar, and sweet syrups - different types of vinegar, such as rice vinegar, red wine vinegar, or apple cider vinegar. You could also substitute maple syrup or molasses for the honey called for in the recipe.