Pistachio, Citrus and Goat Cheese Endive Bruschetta
1 navel orange, segmented
3 green or red endives
1/2 cup crushed pistachios
1/2 cup goat cheese
Fresh ground cracked pepper
For the Dressing:
5 tbsp. Queen Creek Olive Mill White Balsamic Vinegar
1/2 cup Queen Creek Olive Mill Delicate Extra Virgin Olive Oil
1 tbsp. Dijon mustard
1 garlic clove, crushed
Combine all dressing ingredients in bowl and whisk together until emulsified. Cut orange segments into 2-3 pieces. Separate endive heads into single leaves. Place goat cheese, orange pieces and pistachios in each leaf and drizzle with dressing. Finish with fresh ground pepper.
Maple Balsamic Glazed Skirt Steak
Best served with a light salad tossed in EVOO and Balsamic vinegar!
2 lbs. skirt steak
1/3 cup soy sauce
2 garlic cloves, minced
1 tablespoons freshly grated ginger
1/2 cup Queen Creek Olive Mill Maple Balsamic Vinegar
1/4 cup Queen Creek Olive Mill Robust Extra Virgin Olive Oil
Mix all the ingredients together, then pour the mixture over the steak and let marinade in the refrigerator for at least 1 hour. Grill on high heat or grill pan for 3 – 5 minutes per side… let sit for 5 minutes, slice and serve.
2 large navel oranges
Queen Creek Olive Mill Balanced Extra Virgin Olive Oil
Chiffonade of mint
Queen Creek Olive Mill Traditional Style Balsamic Reduction
Sea salt and ground black pepper
Using a sharp paring knife, remove the rind of the orange, leaving a thin layer of pith. Slice the oranges and fresh mozzarella. Arrange the caprese by alternating orange and Mozzarella slices. Finish with a drizzle of extra virgin olive oil and rich dark Balsamic. Garnish with mint chiffonade and sprinkle with sea salt and freshly ground pepper.