Presidential Recipes

George Washington's Chopping Down the Cherry Tree Might be a Myth, but these recipes with our flavored balsamics are certainly no fabrication!

Spinach Berry Salad with Blackberry Balsamic Viniagrette
Salad Ingredients:
8 cups baby spinach or mixed greens
4 oz. chevre, crumbled
1 cup walnuts or pecans, toasted
1 pint fresh Strawberries sliced
Blackberry balsamic vinaigrette (see below)

Blackberry Balsamic Viniagrette Ingredients
1/4 We Olive AAA extra-virgin olive oil
1/4 cup. California Blackberry balsamic vinegar
1/2 tsp. dried thyme
pinch of salt and pepper
whisk together until well blended

Preparation:
Toss together spinach, chevre, walnuts, and Strawberries. Then drizzle with the blackberry balsamic vinaigrette. Serve.

Pork Tenderloin with Plum Balsamic Reduction
Ingredients
1 pork tenderloin
salt and ground black pepper to taste
1 tablespoon We Olive Mission extra virgin olive oil
1/4 cup We Olive Wild Plum balsamic vinegar
1 tablespoon brown sugar
1 tablespoon honey

Preparation:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil. Season the pork tenderloin with salt and pepper. Heat olive oil in a heavy skillet over high heat until the oil shimmers; gently lay the tenderloin into the hot oil. After about 1 minute, gently loosen the meat from the bottom of the skillet, if necessary. Cook until the pork is seared a golden brown color, about 3 minutes per side. Transfer the pork to the lined baking sheet. Roast the seared tenderloin in the preheated oven until a thermometer inserted into the center of the pork reads at least 150 degrees F/65 degrees C, about 15 minutes. Remove the pork from the oven and allow to rest for 10 minutes before slicing into medallions.
Cook the balsamic vinegar, brown sugar and honey in a small saucepan over medium-low heat, stirring often, until the plums are soft, about 10 minutes. Transfer the sauce to a blender and blend until smooth. Return the sauce to the saucepan and simmer until reduced and thickened to the consistency of apple butter, about 5 more minutes. Spoon plum sauce over the sliced pork to serve.

Sliced Grapefruit with Creme Fraiche and Peach Balsamic Reduction Drizzle
Ingredients
1 cup high quality store bought creme fraiche
2 Ruby Red Grapefruits
1 cup We Olive Peach white balsamic vinegar
1/4 cup sugar
Preparation:
Peach Balsamcic Viengar Reduction:
Combine ingredients in a small non-reactive saucepan. Cook, stirring occasionally, over medium heat until mixture is the consistency of honey and reduced to about 1/3 cup, about 25 minutes
Grapefruit Segments:
Line large plate with several layers of paper towels. Cut all peel and pith off grapefruits. Working over bowl, cut between membranes to release segments; place on paper towels to drain.
Assembly:
On four small plates or bowls, equally divide and arrange grapefruit slices. Top each with 1/4 cup creme fraiche. Drizzle each generously with Peach Balsamci reduction. Garnish with freesh mint sprigs if desired.