Cooking with Quady: Vya Extra Dry Vinaigrette
The hand infused leaves, flowers and citrus peels in Vya Extra Dry give this vinaigrette a fresh herbaceousness that pairs deliciously with darker green salads.
2 large shallots, minced
2 garlic cloves, minced1 Tbsp Dijon mustard
1 tbsp Dijon mustard
2 tbsp Vya Extra Dry
2 sherry vinegar
½ cup extra-virgin olive oil
Freshly ground pepper
In a bowl, combine the shallots, garlic, mustard, Vya Extra Dry, and sherry vinegar. Stir. Let the mixture stand for 10 minutes. Whisk in the olive oil. Season with salt and pepper to taste.
Try it with:
Kale & Garbanzo Bean Salad
It’s great to have a few choices on your Thanksgiving table that are crisp, fresh, and balance out the richness of traditional holiday dishes. This healthy combination of protein-rich garbanzo beans, kale and Vya Extra Dry Vinaigrette make for a crunchy textural mix that’s perfect alongside your holiday turkey.
5 cherry or grape tomatoes, halved
1 small zucchini, halved lengthwise and thinly sliced
15 oz garbanzo beans, rinsed and drained
4 pitted Kalamata olives, halved
2 tablespoons roughly chopped parsley
1 tablespoon Vya Extra Dry vinaigrette
1 tablespoon lemon juice
Ground black pepper to taste
3 Kale leaves, torn into bite-size pieces
Combine ingredients in a large bowl. Toss with Vya Extra Dry Vinaigrette.