We now have Sun-Dried Tomato Balsamic Vinegar at Westport Winery. The savory flavor of tomato is complimented by a touch of sweetness. This
vinegar is a favorite combined with any herb infused olive oil for a dressing or marinade. It is especially delicious for dressing garden fresh salads, pasta salads, and warm
potato salads, creating pan-sauces and glazes for pork, chicken, or game, or adding to ground meat when browning for tacos and pasta dishes.
Here is a delicious Warm Bacon & Kale Salad with Sun Dried Tomato Vinaigrette recipe you might enjoy.
This salad is so colorful and delicious you will want to serve it for
the holidays or as a main course all year long. The bacon sun dried
tomato vinaigrette helps make all the flavors come alive.
Prep Time: 15 minutes - Cook Time: 20 minutes - Total Time: 35 minutes
Yield: 4-6 servings
Ingredients:
- 10-12 stalks Kale
- 5-7 Radishes, sliced thin
- 4 pieces Bacon, diced
- 2 Tbsp Sicilian Lemon Olive Oil
- 6-8 Sun Dried Tomatoes, diced
- 1/2 Apple, cored and diced
- 2 Tbsp Sun Dried Tomato Balsamic Vinegar
- 1/2 cup Almonds, chopped
Instructions:
Prepare the kale by removing the center stems and dicing the leaves finely then adding to a bowl. Add the radishes. Set aside.
In a medium size skillet cook the bacon until crispy. Spoon the grease out of the pan.
To the bacon, add the olive oil. Once hot, add the sun dried tomatoes and apples. Sauté for 2-3 minutes until warm.
Add the vinegar and cook for another 2 minutes to reduce a bit.
Pour the warm dressing over the kale and toss to coat. Garnish with chopped almonds
Enjoy immediately or let it rest at room temperature for 30-60 minutes for the flavors to marinate.