Thirteen Olives plus One Salad Equals Delicious

Jackie Lewandoski visits with Chef Gene Litz of Thirteen Olives, to taste quality olive oils and to learn how to make a special salad.
Thirteen Olives Summer Salad
Serves 6 to 8
5 oz. Organic Baby Lettuce, Nesclun Greens
1 of each: orange, pear, 12 strawberries or seasonal fruits
1/2 cup walnut, lightly toasted
1/4 lb. Aged Manchego cheese, or substitute.
6 tblsp. Thirteen Olives Blood Orange Olive Oil
6 tblsp.  Thirteen Olives Blackberry Ginger Balsamic
6 tblsp.  Thirteen Olives Pear White Balsamic for fruit
Salt and Pepper to taste
Method
Wash and cut fruit
Mascarate the fruit with the White Balsamic and the juice of the flesh of the orange.
50/50 Ginger Balsamic and Blood Orange Olive Oil, put in a shaker and shake together
Place greens on the plate, top with walnuts and cheese, and 50/50 dressing.  Add fruit and serve.

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