Roasted Grape and Goat Cheese Salad
2 cups grapes, halved
2 Tbsp. Blackberry Ginger Balsamic Vinegar
2 Tbsp. OWOC Meyer Lemon EVOO
½ tsp. freshly ground black pepper
Pinch of salt
8 cups mixed baby greens
3 kiwifruit, peeled and cut into wedges
4 oz. goat cheese, crumbled
¼ cup toasted walnuts, coarsely chopped
This salad presents a new way to enjoy grapes. Roasting the grapes with balsamic vinegar creates a sweet and savory vinaigrette to spoon over a simple salad.
Heat oven to 400 degrees F. Toss grapes with the vinegar, olive oil, black pepper and salt in an eight-inch baking dish. Roast for 30 minutes or until shriveled and juices are released; cool slightly. Meanwhile, divide greens and kiwifruit between four serving plates. Sprinkle evenly with goat cheese and walnuts. Spoon the warm grape mixture, along with juices, over the salads.
Tip: Add sliced grilled chicken, pork or salmon to serve as a main-course.
Balsamic Glazed Pork Tenderloin
1½ lbs. pork tenderloin
OWOC Blood Orange EVOO
OWOC Blackberry Ginger Balsamic Vinegar
Crushed red pepper flakes, to taste
Salt and freshly ground black pepper, to taste
1 clove minced garlic
2 Tbsp. packed brown sugar
In a Ziploc bag, place pork with two parts Blood Orange EVOO to one part Blackberry Ginger balsamic and a dash of red pepper flakes so meat is coated. Refrigerate in marinade for about 45 minutes prior to cooking.
Preheat oven to 375°F. Remove pork from marinade and season with salt and freshly ground black pepper. Heat a large skillet with a small amount of Blood Orange EVOO over medium-high heat and sear all four sides of the meat. Remove meat from pan and set aside.
Add 1/3 cup Blackberry Ginger balsamic to pan and scrape up any cooked bits of meat. Reduce heat to medium. Add garlic and brown sugar to pan and let simmer. Return pork to pan and spoon glaze over meat. Transfer pork to roasting pan and roast for 30 minutes. Rest for five minutes before serving and drizzle pan juices over top.