What better way to thank a teacher for making this year so memorable than with 

Carter & Cavero!

 Mixed Greens with Red Apple Balsamic Vinegar

Salad:

1 bag of mixed greens or any other type of lettuce, torn into pieces

12 to 15 grape tomatoes

1 sliced cucumber

1 Jonathan apple peeled and cut into slices

1/4 lb. of aged Pecorino Romano cheese, shaved

1 handful of chopped walnuts

Sea salt and pepper to taste

Dressing:

1/4 c. of C&C Red Apple Balsamic Vinegar

1 Tbs. Dijon mustard (Amora)

1 Tbs. C&C Garlic Olive Oil

1/4 c. of C&C Picual EVOO

(Combine the vinegar and mustard in a mixing bowl.  Slowly whisk in both olive oils.)

Preparation:  Combine greens and cucumbers in a large salad bowl.  Layer the greens with the tomatoes, walnuts and apple slices.  Pour the dressing over the salad and gently toss.  Finally scatter the cheese on top.  Sprinkle with sea salt and pepper to taste.                             

View this recipe on our Recipe Blog. 

 Blood Orange & Tangerine Dressing

Ingredients:

3 Tbs. C&C Tangerine Balsamic Vinegar

Zest of 1/2 an orange

1 Tbs. Dijon Mustard (Amora)

1/4 c. C&C Blood Orange Olive Oil

Sel Gris de Guerande and ground pepper

Preparation:

Whisk together the vinegar, orange zest, and mustard.  Slowly whisk in the olive oil and add salt and pepper to taste.  Serve over salad with spinach, radicchio, endive, orange segment, walnuts, and warm goat cheese.

View this recipe on our Recipe Blog.