Serves 4-6 Ingredients: 2 tablespoons balsamic vinegar 2 tablespoons extra virgin olive oil kosher or sea salt and cracked black pepper 6 cups of mixed
adapted recipe from My Recipes Ingredients 3/8 teaspoon salt 1/4 teaspoon ground coriander 1/4 teaspoon freshly ground black pepper 1/8 teaspoon ground cinnamon 1/8 teaspoon
2 cups Quinoa cooked1/4 cup + 2 Tbsp ultra premium EVOO- mild intensity4 cups Kale – derib & chiffonade (bunch up leaves and finely slice
12 to 14 small to medium beets – use an assortment of red, candy striped or golden 6 tablespoons of Ultra Premium extra virgin olive
2 tsp Dijon Mustard 6 Tbsp Sicilian Lemon White Balsamic 1 tsp salt 1/2 tsp pepper 10 to 12 Tbsp Herbes de Provence Olive Oil
Makes 1 cup 1/2 cup Ultra Premium Extra Virgin Olive Oil – we recommend Arbosana 1/3 cup Traditional Balsamic Vinegar 1 TBSP chopped fresh parsley