Summer Peach Caprese Salad with UP Olive Oil


Summer Peach Caprese Salad with UP Olive OIl

8 oz. good quality whole milk ricotta
A large ripe peach, sliced in 1/4" slices (8 slices)
1/4 cup fresh torn basil leaves
2 tablespoons Peach White Balsamic
2 tablespoons UP Olive Oil
salt & pepper to taste

Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices. Whisk the olive oil    with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper and scatter fresh basil leaves over the peaches. 




Raspberry Balsamic & Roasted Almond Vinaigrette

3 tbsps Raspberry Balsamic Vinegar
1 tsp lemon juice
2 tbsps  Roasted Almond Oil (or Walnut Oil)
1 tsp Dijon style mustard
1/2 teaspoon salt
fresh ground black pepper to taste
1/3 cup slivered toasted almonds
1/3 cup crumbled feta or Chevre cheese
2 quarts of your favorite lettuce greens
Fresh raspberries and strawberries for garnish

Place Raspberry Balsamic, lemon juice, Roasted Almond Oil, mustard, salt and pepper in to a bowl and whisk. Alternately, this can be made in a blender or food processor. Arrange lettuce in a bowl, drizzle with vinaigrette, sprinkle with almonds, cheese and fresh berries. Serve immediately.



Spinach Salad with Strawberry Basil Vinaigrette

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Spinach Salad with Strawberry Basil Vinaigrette



·         1 bunch of fresh baby spinach

·         1 C. Fresh Strawberries, quartered or sliced

·         1/2 C. Goat or Feta Cheese, crumbled

·         1/3 C. Chopped Walnuts

·         3 Tbls.   Strawberry White Balsamic Vinegar

·         1/4 C.   Basil Agrumato Olive Oil

·         Salt and Pepper to taste –



In a salad bowl, add spinach, strawberries, cheese and pecans.

To make vinaigrette, thoroughly whisk Balsamic Vinegar and salt/pepper in a small bowl. Add the Basil Olive Oil in a slow stream while continuing to whisk until it is emulsified.  Adjust Oil and Vinegar ratio to your taste.  Pour over the salad ingredients and toss gently before serving.


Serrano Honey Vinegar Mustard with Garlic Olive Oil


Serrano Honey Vinegar Mustard with Garlic Olive Oil


4 tablespoons whole brown mustard seed
1/2 cup ground yellow mustard powder
1/3 cup water
1/2 cup Serrano Honey Vinegar

2 tablespoons Garlic Olive Oil (or other olive oil)
2 teaspoons salt


Grind the whole brown mustard seeds in a spice grinder for 15 seconds or with a mortar and pestle. They should be cracked but not fully ground to powder. 

Combine the slightly crushed seeds, mustard powder and salt in a small bowl with the salt. 


Mix in the wet ingredients including olive oil. It may seem runny but will thicken as it sits and once refrigerated. 

Cover and store at room temperature for 2 days to allow the mustard to thicken and become less harsh. Allowing the mustard to sit at room temperature mellows the bite. The longer you allow it to "age" the more mellow it becomes.

Once the mustard is of the desired pungency, transfer to a clean glass and refrigerate covered tightly.

Will keep for up to 2 months refrigerated.


Caesar Salad Dressing

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Caesar Salad Dressing


1/2 cup garlic infused extra-virgin olive oil, divided
1/4 cup finely grated parmesan cheese
Kosher salt and freshly ground black pepper
1 egg yolk
1 tablespoon juice from 1 lemon
4 anchovies
1 teaspoon Worcestershire sauce




Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup parmesan cheese in the in a blender jar or container of a food processor and pulse to combine. With the processor running slowly drizzle in the garlic olive oil until a smooth emulsion forms. Season to taste generously with salt and pepper.