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.