Using a fork, whisk in a bowl or by shaking in a tightly closed container, combine all ingredients.
In a food processor, combine avocado, vinegar, lemon juice, salt, and pepper. Run processor until very smooth and creamy. With processor running on low, stream in olive oil through the chute until just combined.
Preheat oven to 400 degrees. Wrap beets in foil and roast until tender, about 1 hour and 15 minutes. Cool, peel, and slice beets. Blend olive oil, honey, vinegar, garlic oregano, and mustard until thick. Season with salt and pepper. Mix in onion. Arrange beet tops on platter. Top with sliced beets, feta, and walnuts. Spoon dressing and onion over.
Mix the balsamic vinegar and dijon mustard in a bowl. Stir in the garlic, salt, and pepper into the mixture. Slowly stream in the olive oil into the dressing while whisking vigorously. Place the dressing in the refrigerator until ready to use. Combine the watermelon, feta cheese, and red onion in a large bowl; toss lightly to mix. Season with the black pepper. Pour about half of the dressing over the salad; gently toss to coat. Refrigerate the salad at least 30 minutes. Drizzle the remaining dressing over the salad just before serving.
In a large bowl combine the first 7 ingredients. In a small bowl combine all of the dressing ingredients together, adding the hot pepper sauce to taste. Pour dressing over vegetables, mix well. Chill and serve cold.
Mix dressing ingredients and adjust seasoning to taste. Toss with mushrooms, spinach, eggs, and scallions. Cook pasta al dente according to package directions. Drain pasta and immediately rinse with cold water until thoroughly cooled. Drain and toss with dressing mixture.
1 cup shallots, peeled
4 garlic cloves, peeled
3/4C Annona Gourmet Extra Virgin Olive Oil
1/4 C Annona Gourmet 18yr Balsamic
1 TBSP Maruso Soy Sauce
1 TBSP Dijon Mustard
Preheat oven to 400F. Place shallots and garlic in medium glass baking dish. Add 1/2 cup oil and toss to coat. Cover with foil and bake until shallots and garlic are tender and golden, Stirring occasionally, about 40min. Cool
Using slotted spoon, transfer shallots and garlic to processor; reserve oil in baking dish. Puree shallots and garlic until smooth. Transfer puree to heavy medium skillet. Add remaining 1/4 cup olive oil and stir over medium heat until liquid evaporates and mixture is brown, about 3 min. Return mixture to proxessor. add vinegar, soy sauce, mustard and oil reserved from baking dish. Process until well blended. Transfer mixture to medium bowl. Season TT with salt & pepper. Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temp 2 hours before using. Makes aprox 1 cup.
Combine first 4 ingredients in blender and puree. Season dressing to taste with salt and pepper. Combine greens and endive in large bowl. Toss with enough dressing to coat. Add remaining ingredients. Drizzle with more dressing and toss gently.
Combine tomatoes, bell pepper, cheese, and chopped basil in a large bowl. Whisk oil, vinegar and garlic to blend in a small bowl. Season to taste with salt and pepper. Pour dressing over salad and toss to coat well. (Can be prepared 1 hour ahead. Let stand at room temperature.) Preheat broiler. Place bread on baking sheet and broil just until beginning to color, stirring once, about 1 minute. Add bread to salad and mix gently. Divide salad between 2 shallow bowls. Garnish with fresh basil leaves if desired and serve.
Heat 1 TBSP olive oil in heavy small skillet over medium heat. Add 2 tsps minced garlic and saute until golden, about 1 minute. Transfer garlic mixture to blender. Add blue cheese, champagne vinegar, 1 TBSP water, sugar, hot pepper sauce, salt, pepper and remaining olive oil.; blend well. Transfer vinaigrette to bowl. Mix in chopped basil. ( this can be prepared 2 days ahead. Cover and refrigerate.) Yield is about 1 1/4 cups. * Personally, I try to stay away from sugar, so I would use about 1/2 TBSP to start.