Samuel

Idiazábal cheese, pomegranate, pear and spinach salad with pistachio vinaigrette

Idiazábal cheese, pomegranate, pear and spinach salad with pistachio vinaigrette

:: Ingredients ::

:: Preparation ::

Preparation time: 15 minutes
Serves: 4

  1. To begin with, make the vinaigrette by mixing oil, Badia Vinagres Castell Gardeny apple balsamic vinegar, a pinch of salt and ground pistachios.
  2. Deseed the pomegranate and cut the pears into slices.
  3. Make a few Idiázabal cheese shavings with a knife.
  4. On a plate arrange some spinach sprouts, the pear slices, some pomegranate seeds, some quince cubes and Idiazábal cheese shavings
  5. Dress it with the pistachio vinaigrette and we can serve it.

Original recipe created by Sonia from the blog PAVISUCRE

Did you like this recipe? Keep on discovering how to use our vinegars and bittersweets

Samuel BoucherIdiazábal cheese, pomegranate, pear and spinach salad with pistachio vinaigrette
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Apricot, avocado and pistachio salad

Apricot, avocado and pistachio salad

:: Ingredients ::

:: Preparation ::

Preparation time: 10 minutes
Serves: 4

  1. To begin with, make the vinaigrette with the oil, Riesling bittersweet, toasted sesame seeds and a pinch of salt. Toss well and set aside.
  2. On a salad plate arrange a few lettuce leaves, crumbled goat cheese, some avocado slices, apricot quarters and shelled pistachios.
  3. Finally dress with the vinaigrette.

Original recipe created by Sonia from the blog PAVISUCRE

Did you like this recipe? Keep on discovering how to use our vinegars and bittersweets

Samuel BoucherApricot, avocado and pistachio salad
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Avocado & mango salad with Cabernet Sauvignon wine vinegar

Avocado & mango salad with Cabernet Sauvignon wine vinegar

:: Ingredients ::

2 ripe avocados
1 mango
1 handful of fresh raspberries, rinsed
Basil leaves
4 tbsps. Extra virgin olive oil
Coarse salt
Recently ground black pepper
2 tbsps.Cabernet Sauvignon wine vinegar
1 tbsp. agave syrup

:: Preparation ::

  1. Cut the mango in half, remove the stone and peel. Cut the mango into long, thin strips. Roll each strip into a spiral.
  2. Next, cut the avocados in half; remove the stone and the peel. Finely grate the avocado stone and keep it aside.
  3. Cut the avocados into strips and arrange them in circles on two plates, forming a flower pattern. Place the mango spirals in the middle of the plate. Place the basil leaves and raspberries in the spaces.
  4. For the vinaigrette, add the extra virgin olive oil, agave, vinegar, black pepper and the grated avocado stone to a bowl.
  5. Cover and shake vigorously.
  6. Add the vinaigrette to the salad and a pinch of salt and serve immediately.
Samuel BoucherAvocado & mango salad with Cabernet Sauvignon wine vinegar
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Autumn salad with marinated foie

Autumn salad with marinated foie

This salad has two preparations. Previously, prepare foie gras marinated in Riesling vinegar that should rest in the fridge for 24 hours before being used.

Elaboration of foie gras marinated:

1 fresh duck liver
200 ml of Bittersweet of Riesling
2 cloves garlic
75 ml EVOO
400 ml water
A sprig of rosemary
200 ml white wine
Salt and black peppercorns

400*400

:: Preparation of marinated foie ::

  1. Heat the water, white wine and Riesling vinegar together in a saucepan.
    In a pan put the EVOO and the whole garlic cloves and gently fry until they start to turn brown.
  2. Then add the rosemary and peppercorns.
  3. Then add the fresh duck liver and fry until the color changes. Season, and cover with the heated wine and vinegar.
  4. Bring to the boil again and cook for 5 minutes.
  5. Turn off the heat and leave to cool. Once cold, leave to marinate overnight in the refrigerator.

:: Sauce of marinated Riesling ::

  1. After 24 hours, remove the foie and save the marinade.
  2. Put the marinade in a saucepan and reduce slowly until it becomes a thick sauce.
  3. Leave to cool.

:: Vinaigrette of Merlot vinegar and pomegranate ::

  1. Making the pomegranate juice.
  2. In a bowl mix 1 part of Merlot vinegar with 1 part of pomegranate juice for 3 parts of EVOO.
  3. Beat vigorously until it forms a creamy vinaigrette.

:: ASSEMBLE THE SALAD ::

Ingredients

Oak leaf lettuce
French lettuce
Figs
Pomegranate
Green grapes
Black Grapes
Toasted Sesame Seeds
Marinated foie gras
Bittersweet of Rieslingsauce marinade
Vinaigrette of Merlot vinegar and pomegranate.

Final preparation for the salad

  1. Clean lettuce and cut into pieces about 2 centimeters.
  2. Clean and quarter the figs, cut the grapes in half and remove the pips.
  3. Remove the seeds from the pomegranate. In a bowl, put a base of lettuce and place on top the red fruit and grapes.
  4. Season with vinaigrette of Merlot vinegar and pomegranate.
  5. Cut the foie into cubes and season with Riesling sauce marinade.
  6. Put a handful of diced foie in the center of the salad and decorate with a sprig of rosemary.
  7. Dust with toasted sesame seeds.
  8. Enjoy!
Samuel BoucherAutumn salad with marinated foie
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