Crunchy Turkey Salad


1/3 cup OWOC EVOO, any

3 Tbsp. OWOC Fig Balsamic Vinegar

1 Tbsp. poppy seeds

¼ tsp. Freshly ground black pepper

1 large head Bibb lettuce

2 cups diced cooked turkey or chicken

3 scallions, sliced

1 cup sliced almonds

1 cup chow mein noodles


In a small bowl, whisk EVOO, balsamic, poppy seeds and freshly ground black pepper; set aside. Clean lettuce and chop. (You should have about 8 cups.) Transfer to a medium-sized bowl and add turkey, scallions, almonds and noodles. Toss with dressing and serve immediately.




Fig and Bleu Cheese Crostini


1 French baguette, sliced

2 Tbsp. OWOC Regional EVOO, your choice

2 oz. goat cheese

4 oz. cream cheese

2 oz. Gorgonzola cheese

2 Tbsp. fresh oregano, chopped

½ cup OWOC Fig Balsamic Vinegar


Lightly brush baguette slices with EVOO, place in a single layer on a cookie sheet, and bake in the oven at 350°F until lightly toasted about 6-8 minutes.


In the bowl of a food processor, combine the goat cheese, cream cheese and bleu cheese.  Process until smooth and spread on toasted crostini. Sprinkle with chopped oregano.


Reduce Fig Balsamic in saucepan; heat vinegar until boiling, then reduce heat until thickened, whisking to avoid burning, 5-6 minutes.  Drizzle over cheese topped crostini.




Grilled Fig Balsamic Chicken


1/3 cup OWOC Fig Balsamic Vinegar

1/2 cup chicken broth

1 Tbsp. sugar

1 clove garlic, minced

1 tsp. dried thyme

4 boneless, skinless chicken breasts

1 Tbsp. OWOC Regional EVOO, your choice


Whisk together the first five listed ingredients, and then marinate chicken breasts for 20 minutes. Heat grill and cook to desired doneness.