Preheat oven to 375ยบ. On a large sheet pan, toss together the diced sweet potato with olive oil, 1/2 tsp salt and 1/4 tsp pepper. bake sweet potato until fork tender, allow to cool.
Layer ingredients starting with your salad greens
Dressing
Place balsamic in a small bowl and slowly whisk in the olive oil. this dressing will keep in a mason jar for up to 3 months. in the refrigerator. Remember olive oil will solidify so you will need to let it sit out about 10 minutes before serving.
For Sauce: Combine vinegar, juice and 1 Tbsp oil until well blended. Slice pork lengthwise; cut each half crosswise into 1/4 inch pieces. Sprinkle pork with salt and pepper. Heat remaining oil over medium high heat. Add pork and cook 2-3 minutes per side. Stir in 1/2 c sauce and cook 1-2 minutes stirring constantly.
For Salad: slice strawberries, cucumber and onion. Cut carrots into julienne slices. Combine with spinach. Plate and top with pork and sauce.
Place spinach in serving bowl. In saucepan, put remaining ingredients, minus the EVOO, and bring to medium heat. Gently warm while whisking. Remove from heat before it simmers. Allow to cool for a minute, and whisk in EVOO to emulsify. Adjust seasoning. Gently dress spinach with warm vinaigrette and top with remaining bacon and shallots.
Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
Peel off and discard charred skin. Remove stems and seeds. Cut the peppers into thin strips; place in a large bowl. Add onion.
In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours.
Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Place the shaved fennel in a resalable bag or bowl large enough to hold it. Thoroughly whisk together the Gremolata Olive Oil, lemon juice, salt, pepper, and chopped flat leaf parsley. Pour over the fennel and toss to coat. Marinate in the refrigerator for two hours.
In a bowl or large platter, arrange a bed of washed mixed baby greens. Arrange the fennel over the greens, pouring any remaining dressing over the fennel and greens. Sprinkle evenly with shaved Pecorino and fresh ground pepper.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
In a food processor, combine all ingredients. Pulse to combine. Allow to process until mixture is coarsely pureed. Taste for seasoning. Serve as a dip alongside crusty bread with goat cheese, grilled vegetables or chicken or tossed with cooked pasta and fresh herbs.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Place grill pan over medium-high heat. Drizzle the bread, artichoke hearts, add onion with the olive oil and season with salt and pepper. Grill until the bread, artichokes, and onion are golden brown at the edges. Turn every 2-3 minutes.
While the bread, artichokes and onion are grilling, place sliced tomatoes, basil and olives into a large bowl. Combine bread and tomato mixture. In a small bowl combine 2/3 c. olive oil, vinegar, salt, pepper, and fresh garlic and drizzle over the salad and toss to combine. Serve immediately.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Combine red wine, olive oil and seasoning, drizzle over fruit. Toss to mix. Let stand, refrigerate, for several hours.
Drain and serve in lettuce cups. Makes 4-6 servings.
Twist: To sweeten the deal, try a Balsamic Vinegar -- Pomegranate Quince or Cranberry Pear. At the brilliance of citrus by substituting EVOO for Lime Olive Oil.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores
