September Recipe of the Month 

With easy to find all year ingredients, this is a great salad for a side dish or entree worthy by adding rotisserie chicken or grilled salmon.

Arugula Salad with Black Currant Vinaigrette

Salad:

1 lb. rinsed and dried fresh arugula
1 cup roasted almonds
1 cup dried tart cherries or craisins
½ cup crumbled Gorgonzola cheese
Salt and pepper to taste
Rotisserie chicken or grilled salmon (optional for protein)

Vinaigrette:

½ cup THE OLIVE MILL BLOOD ORANGE Oil
½ cup THE OLIVE MILL BLACK CURRANT BALSAMIC
1 T. Dijon mustard
1 small minced shallot
Salt and pepper to taste

Rinse and dry the arugula thoroughly and divide on 6-8 plates.  Add dried cherries to each plate along with Gorgonzola cheese, then top with almonds. If desired add desired protein.
To make vinaigrette; whisk together all ingredients until fully incorporated. Drizzle over individual salads.

Bonus Recipe:   Heirloom Tomato Salad 

1 large heirloom tomato
¼ cup basil leaves, torn
¼ cup shaved mozzarella
1 T. THE OLIVE MILL BLACK CURRANT BALSAMIC VINEGAR

Slice the tomatoes into thick slices, top with basil leaves and shaved mozzarella cheese. Drizzle with balsamic and serve!