WINTER CHOPPED SALAD

• For the Vinaigrette:
• 2 Tbl minced shallot
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 cup Raspberry White Balsamic Vinegar
• 1/2 cup Chipotle Extra Virgin Olive Oil
• For the Salad:
• 2 cups cubed butternut squash
• Salt
• Chipotle Extra Virgin Olive Oil
• 6 cups chopped romaine lettuce
• 1 small head radicchio, chopped
• 1/2 cup slivered red onion
• 2 cups shaved Brussels sprouts
• 1/2 cup pecan halves
• 1/4 cup pomegranate arils
• 1/4 cup crumbled goat cheese

1. First, roast the butternut squash. Heat oven to 375°F and place the squash cubes on a sheet pan. Drizzle with Chipotle Extra Virgin Olive Oil and season with salt. Roast until tender and browned on the edges – about 15 mins. Set aside and allow to cool.
2. To make the vinaigrette, whisk to combine the shallot, mustard, salt and Raspberry White Balsamic Vinegar. Slowly drizzle in the Chipotle Extra Virgin Olive Oil. Set aside. Before using, be sure to whisk again. Store any unused vinaigrette in the fridge for up to 10 days.
3. To make the salad, in a large bowl, combine the romaine, radicchio, Brussels sprouts, roasted butternut squash and red onion. Drizzle the vinaigrette over the mixture and toss until coated. Taste and adjust with salt and pepper.
4. Garnish the salad the pomegranate arils, crumbled goat cheese and pecan halves.

Dinner

Venetian Blend is the hands-down favorite blend at Red Stick Spice Company. It’s versatility is the main reason.  Venetian is a blend of Mediterranean flavors–think garlic, onion, fennel, spices–with Romano Cheese. Delicious! 

Here are five ideas for Venetian Blend (and five is just a small sample of its uses) that will take you less than five minutes in the kitchen…

1. Bread Dipping–Sprinkle Venetian Blend in a plate, add grated fresh or roasted garlic, extra virgin olive oil and all you need a crusty loaf of bread.

2. Salad Dressing–Combine 2 Tbl Venetian Blend, 2 tsp lemon juice.  Whisk in 1/2 cup Red Stick Spice Arbequina ExtraVirgin Olive Oil. Toss with Salad Greens.

3. Marinade–Combine 4 Tbl Venetian Blend with a little Red Stick Spice Arbequina Extra Virgin Olive Oil to make a paste-like consistency.  Paint chicken breasts, pork tenderloin, fish or steak with this combination.  Refrigerate for 30 mintues or up to 12 hours.  Cook as desired.

4. Venetian Bread–Combine 4 Tbl Venetian Blend with softened butter.  Split a loaf of french bread in half and spread mixture onto halves.  Bake at 350 until warm and bubbly.  Run under a broiler to brown, if desired.

5. Pasta Toss–Combine 2 Tbl Venetian Blend with 1/4 cup Red Stick Spice Arbequina Extra Olive Oil.  Toss with pasta.  Makes a great side dish either hot or cold.