Warm autumn salad with Moscatell Gardeny vinaigrette

Warm autumn salad with Moscatell Gardeny vinaigrette

:: Ingredients ::

  • 225 g of mixed mushrooms (75 g portobello + 150 g shimeji)
  • 225 g of pumpkin
  • 225 g of sweet potato
  • 75 g of mixed green sprouts (lettuce, arugula, spinach)
  • 1 pomegranate, seeds removed
  • Extra virgin olive oil
  • Salt and black pepper to taste
  • Dried oregano

For the Moscatell vinaigrette:

  • Moscatell Gardeny balsamic vinegar
  • Extra virgin olive oil
  • Pinch of salt
  • Pinch of black pepper

:: Preparation ::

  1. Clean and slice the mushrooms, then sauté them in a pan with a little extra virgin olive oil, salt, and pepper until golden. Set aside.
  2. Sauté the sweet potato cubes with olive oil, salt, pepper, and ½ teaspoon of oregano until tender but firm, and set aside.
  3. Do the same with the pumpkin, sautéing it with 2 teaspoons of oil, salt, pepper, and a little oregano until cooked but still holding its shape, and set aside.
  4. In the same pan, pour 6 tablespoons of Moscatell Gardeny balsamic vinegar and let it reduce over medium heat for 2–3 minutes until slightly thickened. Remove from heat and mix with 3 tablespoons of olive oil, salt, and pepper to make the vinaigrette.
  5. Plate a base of green sprouts, arrange the pumpkin, sweet potato, and mushrooms around, and sprinkle the pomegranate seeds on top.
  6. Dress the salad with the Moscatell vinaigrette and serve immediately.

Did you enjoy this recipe? Keep discovering how to use our vinegars and bittersweet products.

MarketingWarm autumn salad with Moscatell Gardeny vinaigrette
Read more..

Pear Gazpacho with Muscatel Vinegar

Pear Gazpacho with Muscatel Vinegar

:: Ingredients ::

  • 1 kg ripe tomatoes
  • 60 g green pepper
  • 80 g cucumber
  • 50 g sweet onion
  • 600 g ripe pear
  • 100 g celery
  • 100 g hazelnuts
  • 70 ml Gardeny muscatel vinegar
  • 150 ml water
  • 70 ml virgin olive oil
  • 1 or 2 garlic cloves (optional)
  • Salt
  • Hazelnuts for garnish

:: Preparation ::

  1. Wash and dice the tomatoes, celery and green pepper. Then clean, peel and chop the pear, cucumber and onion, and set everything aside.
  2. Peel the garlic and place all the chopped ingredients in a blender with the Gardeny muscatel vinegar, water, hazelnuts, salt, and olive oil. Blend everything until smooth. If desired, strain it.
  3. Chill the gazpacho in the fridge until serving time.
  4. Serve well chilled with a celery leaf, pear slices, and hazelnuts. You may drizzle with muscatel vinegar and olive oil to taste.

Did you enjoy this recipe? Keep discovering how to use our vinegars and sweet & sour condiments.

MarketingPear Gazpacho with Muscatel Vinegar
Read more..