• 1/2 cup Extra Virgin olive oil
• 1/2 cup Orduña vinegar
• 2-3 tbsp Majhoub Piquant Orange Slices
• 1 tbsp Marash Pepper
• Salt to taste

Directions:

• I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
• To obtain a really smooth mixture, combine the vinegar and orange slices first & shake. Next add the olive oil and spices & shake again.
• Makes 1 cup

• 1/2 cup Jaeger Family olive oil
• 1/2 cup 6yr Balsamic vinegar
• 2 tbsp American Spoon Raspberry Preserves
• Salt & pepper to taste

Directions:

• I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
• To obtain a really smooth mixture, combine the vinegar and preserves first & shake. Next add the olive oil & shake. Season with salt & black pepper to your liking.
• Makes 1 cup

• 2/3 cup Extra Virgin Olive Oil
• 1/3 cup Banyuls Vinegar
• 1 1/2 tsp Banyuls Mustard
• 1 1/2 tsp Piement d’esplette (french red pepper)
• pinch Dried Lavender
• Salt to taste

Directions:

• I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
• Marinate pork, turkey, tofu or salmon. try it on your favorite sandwich or drizzle on a salad. Store unused portion sealed in the refrigerator. Store unused portion sealed in the refrigerator.
• Makes 1 cup

• 1/2 cup Joseph La Casetta Wine Vinegar
• 1/2 cup Yellingbo Olive Oil
• 2-3 tbsp Austrian Wine Spread
• Salt & black pepper to taste

Directions:

• I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
• To obtain a really smooth mixture, combine the vinegar and wine spread first & shake. Next add the olive oil & shake. Season with salt & black pepper to your liking. Store unused portion sealed in the refrigerator.
• Makes 1 cup

• 1/2 cup Good Quality Extra Virgin Olive Oil
• 1/2 cup Agrodolce Bianco White Wine Vinegar
• 2-3 tbsp Walnut Mustard (noix)
• black pepper to taste

Directions:

• I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
• To obtain a really smooth mixture, combine the vinegar and mustard first & shake. Next add the olive oil & shake.
• Pour it over fruit, drizzle it on a salad, or marinade your favorite meats and vegetables. Store unused portion sealed in the refrigerator.
• Makes 1 cup

• 1/2 cup Good Quality Extra Virgin Olive Oil
• 1/2 cup Moscatel Wine Vinegar
• 1/3 jar Trapanese Pesto
• Salt and Pepper to taste

• I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
• To obtain a really smooth mixture, combine the vinegar & pesto first & shake. Next add the olive oil & shake. Season with salt and pepper.
• Store unused portion sealed in the refrigerator.
• Makes 1 cup

• 1/2 cup Good Quality Extra Virgin Olive Oil
• 1/2 cup Forum Chardonnay Vinegar
• 1-2 tbsp Villa Reale Trapanese Pesto
• salt & pepper to taste

Directions:

• I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
• To obtain a really smooth mixture, combine the vinegar & pesto first & shake. Next add the olive oil & shake. Season with salt & pepper.
• Drizzle it on a pasta salad, use it on a sandwich, or marinade your favorite meats and vegetables. Store unused portion sealed in the refrigerator.
• Makes 1 cup

• 1/2 cup Fruity Extra Virgin Olive Oil
• a little less than 1/2 cup Moscatel White Wine vinegar
• 2-3 tbsp Piment d’Espelette mustard (hot pepper)
• pinch of salt
• pinch of ground Piment d’espelette pepper

Directions:

• I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
• To obtain a really smooth mixture, combine the vinegar and mustard first & shake. Next add the olive oil & shake. Season with salt and pepper.
• Pour it over a salad, drizzle it on a sandwich or marinade your favorite meats & vegetables.
• Store unused portion sealed in the refrigerator.
• Makes 1 cup

• 1 lb Latini Pasta (cooked al dente)
• 1 cup Trapanese Pesto Vinaigrette
• 1/2 cup Fresh Parsley, coarse chop
• 8 Boquerones (white anchovies) filets, finely chopped
• 1 cup Grated Parmigiano Reggiano
• sea salt to taste
• black pepper to taste

Directions:

• Cook pasta until al dente, toss with extra virgin olive oil.
• Toss in vinaigrette, boquerones, and parsley.
• Finish with cheese, salt and pepper.
• Cool in refrigerator.
• Take out one hour prior to serving, to bring to room temperature.

• 3-4 tbsp Harissa
• 1-2 tbsp Les Costas Olive OIl
• 8 oz. Sahli Olives, pitted & chopped

Directions:

• Mix together and enjoy on some toasted Zingerman’s Bakehouse Sicilian Sesame Semolina bread!