Ingredients:

For Dressing
1/3 cup of Italian Biancolilla EVOO, plus a little more for drizzling
2 teaspoons of dijion mustard
1 teaspoon of honey
1 grated garlic clove
Grated zest from 1 lemon
Lemon juice from 1 lemon

For Pasta
Kosher salt
12 oz of bowtie pasta
4 ounces of asparagus
10 oz of frozen peas – thawed
1 chopped yellow bell pepper
1 pint of grape tomatoes cut into halves
1 minced shallot
½ cup of fresh chopped dill
Ricotta salata cheese for garnish

Method:

In a large pot boil water with salt, add pasta. Add asparagus 2 minutes before pasta is done. Drain the pasta and asparagus in cold running water. Toss the pasta and asparagus with the peas, peppers, tomatoes, shallot and dill. Set aside. In a small bowl whisk together EVOO, mustard, honey, garlic, lemon zest and lemon juice. Season with salt and pepper. Pour dressing over the pasta salad, tossing to coat. Let the salad sit for a few minutes so that it soaks up all the flavor. Serve in bowls – shave some ricotta salata cheese and drizzle a little EVOO. 

Ingredients:

1 -1/2 pounds fresh beets
8 oz. fresh goat cheese
6 cups baby arugula or mixed greens
1 cup whole pecans, toasted
1/4 cup + 2 tablespoons White A-Premium balsamic vinegar
1 tablespoon good quality grainy mustard
fresh ground pepper to taste
1/3 cup + 2 tablespoons of Organic Chetoui EVOO

Method:

Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Cut the peeled beets in to 1″ pieces and toss with 2 tablespoons of white balsamic whisked together with 2 tablespoons of olive oil, and set aside.In a medium size bowl, whisk the remaining white balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste. Arrange the greens in a bowl or on a platter and dress with the white balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese, and toasted pecans

Ingredients:

1 -1/2 pounds fresh beets
8 oz. fresh goat cheese
6 cups baby arugula or mixed greens
1 cup whole pecans, toasted
1/4 cup + 2 tablespoons White A-Premium balsamic vinegar
1 tablespoon good quality grainy mustard
fresh ground pepper to taste
1/3 cup + 2 tablespoons of Organic Chetoui EVOO

Method:

Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Cut the peeled beets in to 1″ pieces and toss with 2 tablespoons of white balsamic whisked together with 2 tablespoons of olive oil, and set aside.In a medium size bowl, whisk the remaining white balsamic with the grainy mustard until well combined. Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified. Add freshly ground pepper and sea salt to taste. Arrange the greens in a bowl or on a platter and dress with the white balsamic vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese, and toasted pecans