• 4 (4 oz.) heads Belgian endive, halved lengthwise & cored
• 1 (10 oz.) head radicchio, chopped
• 10 fresh Basil leaves, slivered
• ½ cup smoked almonds, coarsely chopped
• ¼ cup fresh orange juice
• 3 Tbsp. Fandango Olive Oil
• 1 Tbsp. Fandango White Lemon Balsamic
• ¾ tsp. kosher salt
• *1 Tbsp. Honey if you prefer your vinaigrette a little sweeter
• 4 medium navel oranges, peeled & thinly sliced
• 3 medium blood oranges, peeled & thinly sliced
• 3 ½ oz. goat cheese, crumbled

Cut endive halves crosswise into 2 equal pieces. Separate top halves into leaves; cut cored ends of halves into ¼ inch thick slices.

Toss together endive, radicchio, basil & almonds in a large bowl.

Whisk together orange juice, olive oil, lemon white balsamic, *(honey if needed) & salt in a small bowl; drizzle over endive salad mixture & gently toss.

On a large platter, arrange half of the endive salad mixture. Sprinkle half of the orange slices and goat cheese over the top. Then top with the remaining endive salad mixture and top that with the remaining half of the orange slices & goat cheese.

Salud!

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• One pound Brussels Sprouts
• One bunch green onions
• ¼ bunch Italian Parsley
• Salt & Pepper to taste

For Vinaigrette:

• One Cup Fandango Olive Oil
• ¼ Cup Fandango Elderberry Balsamic
• ¼ Cup Dijon Mustard

Trim end & outer leaves of Brussels Sprouts & then shave them using a Mandolin slicer (or use pre-shaved Brussels Sprouts).  Slice green onions on an angle.  Chop the parsley & combine both with Brussels Sprouts. For the VINAIGRETTE, using a food processor, mix together the Balsamic & mustard.    Add the olive oil, salt & pepper & drizzle over salad. Toss well & serve.

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• One 28 oz. can Hearts of Palm, cubed
• One 6 oz. can Black Olives, sliced
• One carton red & yellow Cherry Tomatoes, halved
• 6 Tablespoons Fandango Olive Oil
• 2 – 3 Tablespoons Fandango Pomegranate Balsamic

Assemble first 3 ingredients in a bowl. Combine Olive Oil & Balsamic & whisk until blended. Drizzle over salad and top with slivered Basil leaves & Black pepper to taste.

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• 2 Butternut Squash *COOK’S NOTES
• Fandango Olive Oil
• Fandango Cranberry Orange Balsamic
• Sage leaves (either fresh or dried) chopped & to taste
• Salt & Pepper to taste if desired

Cut squash in half lengthwise & scoop out seeds.

Brush with olive oil & place in shallow pan, cut-side down.

Bake at 400 degrees for 35-45 minutes, then test with fork for doneness.

Remove from oven, remove skin & mash thoroughly. You may add a small amount of olive oil to achieve the desired consistency.

Fold in Fandango’s Cranberry Orange Balsamic & chopped Sage leaves to taste.

COOKS NOTES:  You may substitute 4 medium size sweet potatoes in place of butternut squash.  If so, trim off ends of sweet potatoes & cut into 8 pieces. Toss with olive oil & bake in a shallow dish.

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Arrange large tomatoes slices on 4 chilled salad plates. Top each with the tomato, cheese, & basil leaf mixture. Salud!

• 1 pt. heirloom grape or cherry tomatoes
• 6 – 8 oz. Mozzarella Pearls
• 3 large heirloom tomatoes, sliced. Use Tri-colors if possible for a prettier presentation.
• 3 Tablespoons Fandango Olive Oil
• 3 Tablespoons Fandango Traditional Balsamic Vinegar
• 12 or so large fresh Basil leaves, slivered
• Salt & cracked black pepper to taste

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Brush both sides liberally with Fandango Olive Oil. Sprinkle whole untoasted fennel seeds over the top or skinless side. Baste with Fandango Hickory Balsamic.

Grill the salmon on a prepared grill (about 350 degrees) for about 10 minutes on each side; the center will be slightly translucent. If using fillets with the skin on, grill skin-on side down for about 20 minutes or until the centers are slightly translucent.

Plate the salmon & top with a sprinkling of cracked pepper & accompany with small bowls of extra Hickory Balsamic for additional flavor. Salud!

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• 1 cantaloupe, sliced very thin
• 1 large cucumber, sliced very thin
• 2/3 Cup fresh Mint leaves, slivered
• 4 oz. thinly sliced Prosciutto* optional if Vegan or Vegetarian
• Fandango Apricot Balsamic to taste
• Cracked Black Pepper

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In a small skillet over medium heat, saute the chopped garlic in olive oil until translucent. Remove skillet from heat & allow to cool and then pour garlic & the olive oil mixture in a food processor or blender.

Add the Feta cheese, Sriracha sauce, & Red peppers. Pulse until mixture is mixed well & is smooth. If needed, add additional olive oil to achieve the desired consistency.

Transfer into a serving bowl & refrigerate for at least 1 hour.

To be heart healthy, serve with raw vegetable sticks such as carrots, celery & jicama. Salud!

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