Jan’s Sherry Vinaigrette

| 06/29/2010|
1/2 cup Sherry Reserve Balsamic Vinegar from The Olive Tap
3 tbsp. Garlic Olive Oil from The Olive Tap
4 tbsp. Oregano White Balsamic Vinegar from The Olive Tap
Salt
Freshly ground black pepper from The Olive Tap Spice Locker
1/3 medium-bodied Extra Virgin Olive Oil from The Olive Tap
Mixed baby greens, washed and dried
1 red bell pepper, diced
1/2 cup pitted Kalamata olives
Crumbled feta cheese

Blend the Sherry Reserve Balsamic, Oregano White Balsamic, and Garlic Olive Oil. Salt and pepper the vinaigrette to taste. Toss the baby greens, bell pepper, olives, cheese and the vinaigrette. Season with more salt and pepper if needed.

Buon appetito,
Jan and Mario

Recipe courtesy of Jan Dongarra