Ingredients

       3 blood oranges

        3 tbsp. E&V Blood Orange Balsamic Finishing Sauce

        1 tbsp. fresh rosemary, chopped

 

 

Cooking and Preparation Instructions
With a sharp knife, remove the peel from the blood oranges and slice into thin slices. Arrange slices on a platter and drizzle with E&V Blood Orange Balsamic Finishing Sauce, sprinkle with rosemary. Serves 6.

 

 

 

 Orange, Arugula, & Feta Salad

  Ingredients

       Handful of arugula

       1 orange, peeled and sliced

       ¼ c. feta cheese, cubed

       5 or 6 black cured olives, such as Kalamata Olives

       E&V Blood Orange Balsamic Finishing Sauce

       Sprinkling of fresh chopped parsley (optional)

       Salt and pepper

 

Cooking and Preparation Instructions
Plate arugula and top with orange slices, feta cheese, olives, and parlsey. Drizzle with E&V Blood Orange Finishing Sauce. Serves 1.

 

 

 

Blue cheese balsamic brussels sprouts

Ingredients

      1 lb. brussels sprouts

      1 tbsp. olive oil

      4 tbsp. E&V Blood Orange Balsamic Finishing Sauce

      3 oz. crumbled blue cheese

      Salt and pepper

  

Cooking and Preparation Instructions
Slice brussels sprouts lengthwise into 3 slices. Heat olive oil in a large non-stick skillet over medium heat. Add brussels sprouts and cook until browned and slightly soft, about 20 minutes. Add E&V Blood Orange Balsamic Finishing Sauce and cook another minute or two, tossing to coat. Transfer to a bowl and gently stir in blue cheese crumbles, salt and pepper to taste. Serve 6.