FRUIT VINEGARS

Use with Extra Virgin Olive Oil to dress a salad of butter lettuce, avocado slices, jicama and orange segments • For a tangy fruit salsa, add 2 Tbsp. Orange Muscat Champagne Vinegar to chopped mango, red onion, Serrano chili and cilantro • For a delightful fruit salad, toss with slices of melons, peaches and berries • Use as a marinade for chicken or shrimp before grilling • Combine with sesame seed oil to create a dressing for Chinese chicken salad.

Use with Extra Virgin Olive Oil to dress a salad of spinach leaves, pear slices, walnut pieces and Stilton cheese • Toss with cooked wild rice and pinenuts for a satisfying warm side dish or chilled salad • Use with Extra Virgin Olive Oil to saute red onions then serve with grilled meats or poultry • Drizzle over grilled eggplant, onions, red peppers or asparagus • Use as a marinade for roast pork or chicken.

Use to season grilled red bell peppers, asparagus and/or radicchio • Heat 1 cup Pomegranate Champagne Vinegar, 1 cup red wine, 1/2 cup sugar, 3 whole cloves until sugar melts, pour over 3 thinly sliced red onions, season with salt and pepper, chill and marinate for 1 day and serve with grilled fish or poultry • Use with Extra Virgin Olive Oil, chopped parsley and diced red bell pepper to create a marinade for cannellini bean salad • Use to dress a salad of butter lettuce, avocado slices and goat cheese; sprinkle with pomegranate seeds.

PEAR CHAMPAGNE VINEGAR Use with walnut oil to dress a salad of curly endive with slices of pear, crumbled blue cheese and caramelized walnuts • Drizzle over sliced avocados and top with pinenuts • Mix with Extra Virgin Olive Oil to marinate roasted beets and thinly shaved slices of fennel • Toss with tender steamed green beans and top with crumbled bacon and bleu cheese • Use to dress a fruit salad or sprinkle over sliced melons • Use to dress classic spinach salad or Cobb salad.

Drizzle over steamed or grilled asparagus and season with fresh ground pepper and sea salt • Toss with sliced strawberries, peaches or nectarines with a bit of sugar and black pepper • Use in place of lemon juice in Hollandaise sauce • For an elegant Mignonette Sauce to serve with fresh raw oysters, combine with chopped shallots, a touch of salt and pepper and a squeeze of fresh lemon • Use with pistachio nut oil to dress a salad of baby greens, slices of goat cheese and roasted pistachio nuts • Use with olive oil as a marinade for roasted chicken.