As the days of Summer heat up, the elderberry tree at Park Winters becomes heavy with stunning deep blue clusters of fruit. The plump berries are harvested and pressed for their wonderfully sweet juice, which are then blended with high quality balsamic vinegar imported from Modena, Italy. This unique balsamic makes for a lovely vinaigrette, perfect for a salad featuring fresh fruit, cheese and nuts.
½ cup of local extra virgin olive oil
6 Tbsp Park Winters Elderberry Balsamic Vinegar (click here to purchase)
1 tsp Dijon mustard
1 tsp freshly ground pepper
1 tsp salt
Pour olive oil into a medium-sized, round bottom bowl. Whisk in the Dijon mustard.
Slowly whisk in the Elderberry Balsamic Vinegar, about ½ teaspoon at a time, until all the vinegar is fully incorporated and the mixture is fully emulsified. Add salt and pepper, adjust to taste.
- Mixed greens, green apple, gorgonzola, candied walnuts
- Spinach, strawberries, bleu cheese, red onion, toasted pecans
- Arugula, mandarins, fennel, goat cheese, sliced almonds