6 thin slices prosciutto or deli ham, chopped
1 package (5oz) spring mix salad greens
1 1/2 cups watercress
1 carton (8oz) fresh mozzarella cheese pearls
1/4 Cup Olive Sprig Dark Chocolate Aged Balsamic
1/4 Cup Olive Sprig Blood Orange Olive Oil
1/4 TSP Salt
1/8 TSP Pepper
In a small skillet, cook prosciutto over medium heat until crisp. Remove topaper towels with a slotted spoon; drain and set aside. Divide salad greens and watercress among 6 salad plates. Arrange cheese, strawberries, and prosciutto over greens. Whisk the vinegar, salt, and pepper. Drizzle over salads.
Ingredients: 4 Boneless Chicken Breasts 2 TBSP Apricot preserves 1 Cup Chicken broth The Olive Sprig Chipotle Olive Oil The Olive Sprig Dark Chocolate Aged Balsamic Salt and Pepper (to taste) Wild Rice (prepared) Directions: Brown chicken in Chipotle Olive Oil over medium-high heat. Removechicken from pan and set aside. Add chicken stock and apricot preserves tothe pan, deglazing the pan. Add the chicken breasts back to the pan. Cover andsimmer until done, approximately 20 minutes. While chicken is simmering, prepare the Wild Rice. When ready to serve, transfer the rice to a large decorative platter. Top the rice with the cooked chicken breasts with a touch of salt and pepper. Ladlethe sauce from the pan over the breasts. Finish...
1 TSP cocoa powder
2 TBSP granulated sugar
Dark Chocolate Aged Balsamic
2oz heavy cream
1.5oz vanilla vodka
1oz white chocolate liqueur
Place a martini glass into the freezer for at least 10 minutes. Combine the cocoa powder and sugar pour into a dish for rimming the glass. Combine the heavy cream, Vanilla Vodka and Chocolate Liqueur in a shaker. Remove the glass fromthe freezer and drizzle inside with the chocolate balsamic. Add ice to the shaker. Shake and strain into the prepared martini glass. Garnish with a little cocoa powder.