contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

250 South Northwest Hwy, Suite 320
Park Ridge, IL 60068
USA

(847) 232-2828

Inspired by the History, Style & Romance of Italy.
Creating certified organic wine, balsamic vinegar & olive oil.

Posts

Radicchio, Blood Orange & Goat Cheese Salad

Amy Wright

The middle of winter can be a challenge to make salads. As with any vegetable or fruit, look for what is currently in season to create a flavorful & healthy dish of greens, fruit & veggies.  This month in honor of Saint Vincent of Zaragoza, Spain & the Patron Saint of Wine Vinegar, we tried Chef Justin Severino’s salad of radicchio lettuce, “blood” oranges & goat cheese dressed with vinaigrette made from Villa Gabriella Organic 8 year aged Balsamic Vinegar di Modena & single estate Extra Virgin Olive Oil. The recipe states preparation takes only 15 minutes; however it took us longer to supreme oranges for the 1st time, toast & chop the pistachios. The array of winter ingredients resulted in a delicious medley of sweet, savory, tangy, salty, creamy & nutty flavors all in 1 colorful dish! Serve it as a starter or as a side dish to fish. 

Serves 4

Simple Ingredients: 

  • 6 tablespoons of Villa Gabriella Organic Extra Virgin Olive Oil + extra to season
  • 2 tablespoon Villa Gabriella Organic, 8 year Aged Balsamic Vinegar
  • Juice of ½ a medium sized lemon, if possible not from concentrate
  • 2 medium sized “blood”oranges
  • 1 ½ medium heads of radicchio lettuce, washed, dried & separated into 3 inch or bite size pieces
  • 8 ounces soft, room temperature goat cheese
  • 1 large, ripe avocado cubed
  • ¾ cup pistachio nuts, toasted & coarsely chopped
  • ¼ cup mint leaves, wash, dried & roughly chopped + extra for garnish
  • Freshly ground black pepper
  • Sea salt 

Easy Directions:

  1. For the vinaigrette, place vinegar into a small bowl, slowly whisk in oil, season with lemon juice, salt & pepper to taste, set aside.
  2. To supreme the oranges, use a knife to trim the top & bottom of the fruit. 
  3. Set the orange on 1 end, slice from top to bottom following the curve of the fruit, cutting away the peel & white pith. 
  4. Loosen & release the orange sections one at a time by inserting the blade between membrane the flesh on either side, then removing loosened flesh. Place orange sections in a large bowl. 
  5. Gently combine orange sections, mint, pistachios, pomegranate seeds, avocado & radicchio lettuce. 
  6. Re-whisk the vinaigrette & pour over the ingredients to coat the salad mixture. Season with salt.
  7. Arrange the goat cheese across a serving platter or individual plates. 
  8. Drizzle the cheese with olive oil & season with salt & pepper. 
  9. Arrange the salad over cheese & garnish with extra mint & pistachios
  10. Serve & enjoy!

 

At Villa Gabriella Organic our team tries & taste every recipe we feature. While we love to share our family recipes & those talented home cooks & chefs, sometimes we adapt them so they are even easier to make. As with our products, our goal is for you to have a healthy & delicious experience using Villa Gabriella recipes. So try them in your kitchen, feel free to tweak them & please tell us what we think. We welcome your comments & feedback.  

Grazie!