Mango Cubes - Choose nice, ripe mangos. They should be firm to the touch, but yield slightly with a firm squeeze. Red Bell Pepper - You can also swap in either yellow or orange capsicum if you prefer. I just love the bright red color against the rest of the dish! Red Onion - You can substitute sweet onions if you so desire. TIP: soak onion slices in chilled water for 5-7 minutes, then drain thoroughly. This will remove some of the "bite." Cucumber - Either use a seedless variety, or scoop the seeds out prior to chopping for best results. Lettuce - I love the crispy-crunch of romaine, but you can substitute any lettuce you prefer. Little gem or butter lettuces would make for a...
-adapted from Seven Barrels Ingredients: 2 medium nectarines (ripe, but not too soft/mushy) 1 Tbsp Bella Nonnas Blood Orange Fused Olive Oil (to brush nectarines) 2 medium heirloom tomatoes, sliced 4 cups arugula 1 ball burrata cheese 1 handful fresh basil, chopped 1/4 cup Bella Nonnas Blood Orange Fused Olive Oil 2 Tbsp Bella Nonnas Peach Balsamic Vinegar 1/2 a lemon, juice only 1 tsp honey 1 tsp garlic powder Salt + pepper, to taste Instructions: Make balsamic vinaigrette by combining Blood Orange Olive Oil, Peach Balsamic, Lemon juice, honey, and garlic powder together in a small bowl or in a jar with a lid. Whisk together or shake jar to combine well. Adjust salt + pepper to taste. Set aside. Wash and pat nectarines dry. Slice...
Ingredients: 4 tablespoons Bella Nonnas Maple Balsamic Vinegar 2 Tablespoon Bella Nonnas Barrel-aged Red Wine Vinegar 1 teaspoon good quality Dijon style mustard 4 tablespoons Bella Nonnas Blood Orange Olive Oil 2 tablespoon finely minced shallots 1/2 teaspoon salt freshly ground black pepper to taste 4 slices center-cut bacon, cooked to a crisp and finely crumbled 2 quarts young spinach leaves, stems removed, washed orange wedges (peeled, seeded, cut and stripped) Cooking Instructions: Place spinach in a serving bowl. Place the balsamic, half the crumbled bacon, red wine vinegar, salt, half the shallots, pepper, and mustard in a small saucepan over medium heat. Gently warm while whisking - remove from heat before it reaches a simmer. Allow to cool for a minute,...
