Archive for November, 2010

Try this fabulous, easy and delicious appetizer at your next party!

Endive Leaves cleaned and separated
Gorgonzola or Blue Cheese Crumbles
Chopped Glazed Pecans
Spindel Farms Simply Outrageous! Pomegranate Vinegar
Pomegranate Arils (seeds) – optional

Layer each leaf with cheese nuts and arils, if using. Gently pour vinegar over each leaf to coat. Serve over a bed of fresh cranberries or pomegranate arils for a beautiful appetizer. Arrange as many as 4 layers high to serve a large crowd.

Variation: If you prefer a thicker consistency to the vinegar, place 1 cup of Pomegranate Vinegar in a small saucepan and simmer over medium high heat until reduced by half the volume. Cool and store in the refrigerator. Use this glaze in place of vinegar above.

Pomegranate Gorgonzola Salad
recipe by Jodi Spindel founder of Spindel Farms Simply Outrageous! Pomegranate Vinegar

Salad:

1 head Romaine Lettuce Heart
4 cups Mixed Baby Greens
1 diced red bell pepper
4 oz. Chopped glazed pecans
1/2 cup crumbled Gorgonzola Cheese
1/3 cup dried cranberries

Dressing:

1 white peach or nectarine, pitted and quartered
small handful fresh basil leaves
1 small shallot
1 oz. gorgonzola cheese
a pinch kosher salt
2 turns of fresh ground pepper
1/4 cup Spindel Farms Simply Outrageous! Pomegranate Vinegar
2 Tablespoons Extra Virgin Olive Oil

Place all ingredients except oil in food processor or blender. Pulse or blend on high until fruit is pureed and all ingredients are combined. With processor or blender running, slowly add oil. Pour on salad and toss to coat. Serve with warm crusty bread – enjoy!