Recipes

John Hastings' Lemon Balsamic Potato Salad

1 1/2 pounds Yukon Gold potatoes (give or take)
8 soft boiled eggs, soft because there is no mayo
1 cup diced bread and butter jalapeno peppers w/juice or 3 or so whole
jalapenos w/cup diced bread and butter pickles
1 cup diced celery
1 cup diced green pepper
1 cup diced scallions
Combine ingredients in a bowl and mix so soft eggs coat
Slowly add up to 1/2 to 1 cup of Old Town Oil's Lemon balsamic
Then finish with some Sweet Hojiblanca EVOO--salt to taste
Best damn potato salad I've ever!

John Hastings' Lemon Balsamic Whipped Cream

1/2 pint whipping cream
1 tsp vanilla bean paste
1 tbl spoon sugar
1 tbl spoon lemon balsamic

Strawberry Balsamic Martini

-2 ½ oz. plain or strawberry flavored Vodka

-½ oz. Old Town Oil’s Strawberry Balsamic vinegar

-1 fresh strawberry

-½ oz. Simple Syrup

-½ fresh lime, juiced

-1 strawberry for garnish

Then, in a Martini shaker muddle 1 strawberry with the Simple Syrup

Add the Vodka, Strawberry Balsamic vinegar, lime juice and shake, shake, shake!!!

Lastly, pour into a frozen Martini glass and garnish with fresh strawberries. Yum!

Steak Marinade

-¼ cup Old Town Oil’s Garlic extra virgin olive oil

-¼ cup Old Town Oil’s 18-Year aged Traditional Balsamic vinegar

-¼ cup Worcestershire Sauce

-¼ cup Soy Sauce

-2 teaspoons Dijon mustard

-Freshly ground black pepper

Then, mix all ingredients into a bowl and pour over steaks. For best results, marinate two hours in advance.

Fig Balsamic Chicken

-1/3 cup Old Town Oil’s Fig Balsamic vinegar

-½ cup chicken broth

-1 tablespoon sugar

-1 clove garlic, minced

-1 teaspoon dried thyme

-4 boneless and skinless chicken breasts

-1 tablespoon Old Town Oil’s Ascalano extra virgin olive oil

Whisk together the first five listed ingredients, and then marinade chicken breasts for 20 minutes

Heat EVOO in large skillet, remove chicken from marinade, but reserve the marinade

Brown chicken in skillet until they’re almost done cooking

Now add the marinade to the pan and bring heat to a boil

Cover and simmer for 7-10 minutes

Serve with your favorite roasted veggies!

*Should you choose not to use the marinade as the sauce, simply double the original recipe – discard marinade and use reserved half for the sauce

Pear Salad With Blue Cheese Croutons

-1 Bosc Pear, cut into match sticks

-¼ cup toasted pumpkin seeds

-3 cup mixed greens

-2-3 slices of French bread, about 1 ½ cups

-2 tablespoons Old Town Oil’s Sweet Hojiblanca extra virgin olive oil

-4 tablespoons Blue Cheese (Maytag is suggested)

-¼ cup Old Town Oil’s Cinnamon-Pear Balsamic vinegar

Heat oven to 350-degrees

Toss French bread cubes with EVOO to coat

Add 3 tablespoons Blue Cheese and combine well.

Bake for 12-15 minutes

Cool once done, then combine mixed greens, toasted pumpkins seeds and the pear matchsticks

Drizzle to coat with Cinnamon-Pear Balsamic and EVOO

Top with Blue Cheese Croutons and remaining 1 tablespoon crumbled Blue Cheese.

 Northwoods Fall Salad

 -Apple Wedges with your choice of Balsamic

-Mixed Baby Greens

-Toasted Walnuts

-Dried Wisconsin Cranberries

-Wisconsin Honey Crisp Apple slices

-Dressing: Old Town Oil’s Ascalano Extra Virgin Olive Oil, Oregano White Balsamic, Finely chopped shallots, Honey Mustard, salt and pepper to taste

Old Town Oil Traditional Salad

-Mixed Baby Greens

-Sliced Cherry Tomatoes

-Feta Cheese

-Toasted Almonds

-Avocado

-Sliced Red Onion

-Croutons

Dressing: Old Town Oil’s Sweet Hojiblanca Extra Virgin Olive Oil, Traditional 18 Year Balsamic, Finely chopped shallots, Dijon Mustard, salt and pepper to taste

Tomato Pie 

-Pie dough (lower crust only)

-Bread crumbs

-1lb. vine ripened tomatoes, sliced thin

-Old Town Oil's Tuscan Herb extra virgin olive oil

-2 cloves garlic, chopped

-Sea salt (herbed if you would like extra flavor)

-Pepper, to taste

-1 cup goat cheese, crumbled to form the top crust

 Preheat the oven to 375º.

Roll the pie dough out on a well floured work surface. Transfer the rolled out dough to a pie pan (shallow is better). Chill the crust for 15 minutes.

Spread the bread crumbs into the bottom of the pie crust until it is well coated.  Place sliced tomatoes on top of the bread crumb mixture overlapping slightly and completely covering the bottom. Drizzle the tomatoes with some of the Tuscan Herb oil and garlic and season with sea salt and pepper to taste.  Repeat in layers until all tomatoes and garlic are used up. Top with the cheese and bake on a sheet tray lined with parchment until the crust is golden brown, about 45 minutes. Serve warm or room temperature.

Strawberry /Basil Salad

3 Tablespoons Old Town Oil Strawberry Balsamic Vinegar

¾ Cup Old Town Oil Basil Olive Oil

2 large romaine hearts

4-6 large strawberries, quartered

6 large basil leaves, thinly sliced

Freshly ground black pepper

Toasted pecans, chopped

Feta cheese

*Cut each romaine heart in half, rinse well and dry.  Remove any tough middle parts.  Combine the Strawberry vinegar and Basil Olive oil.  Arrange the romaine hearts on a serving  platter; scatter the strawberries and basil on top.  Drizzle with the dressing and top with the toasted pecans, feta cheese and fresh ground pepper. 

Salad with Walnut oil and Blue Cheese

Mixed Greens

1 endive, finely sliced

2 table spoons dried cherries

1 apple sliced (squeeze half a lemon on to prevent browning)

¾ cup Old Town Oil Walnut Oil

3 Tablespoons Old Town Oil Red Apple Balsamic

1 teaspoon lemon zest

2 teaspoon maple syrup

Blue cheese crumbles

Toasted almonds

Whisk together Red Apple Balsamic   vinegar, lemon zest and syrup.  Slowly Wisk in walnut oil, add Salt and pepper to taste.

Combine greens, endive, cherries, apple and toss with dressing.  Top with Blue Cheese and toasted almonds.

Chopped Greek Salad

4 Tablespoons Old Town Oil Oregano White Balsamic

¾ Cup Old Town Oil Meyer Lemon Olive Oil

1 tablespoon dry white wine

1 small shallot chopped

½ teaspoon grated lemon zest

Salt and pepper

1 head romaine lettuce, chopped

1 small can black olives, thin slice

5-7 pepporicini peppers chopped, optional

1 cucumber, diced

1 red onion finely diced

¾ cup feta cheese

In a small bowl, whisk together the Oregano Balsamic Vinegar, shallot, wine and lemon zest.  Slowly add the Meyer Lemon Olive oil.  Combine the rest of the ingredients in a large bowl and toss with dressing.  Add salt and pepper to taste.

Garlic/ Porcini Marinade

*adapted from Cooking with Flavored Oils

2 teaspoons Dijon mustard

2 Tablespoons Old Town Oil garlic olive oil

2 tablespoons Old Town Oil Porcini Olive Oil

Pinch dried thyme

Pinch dried oregano

1 ½ tablespoons lemon juice

½ teaspoon ground pepper

Place all ingredients in blender or food processor and blend until smooth

Brush on meats or veggies before cooking and baste occasionally during cooking.

Grilled Halibut with Basil /Orange Marinade

1 ½ cups fresh orange juice

1 bay leaf

8 whole peppercorns

½ cup Old Town Oil Basil olive oil

4 pieces Halibut (about 2 pounds)

Salt and pepper to taste

*Preheat grill to medium-high heat

*Strain orange juice into sauce pan.  Add bay leaf and peppercorns and bring to a boil.  Reduce by half.  Let cool and remove bay leaf and peppercorns.  Slowly Wisk in Basil Olive Oil.

Marinate fish with half the marinade and let sit for 1 hour.  Remove fish and discard juice.  Salt and pepper the fish.  Grill fish about 10 minutes per inch.  When half cooked turn and brush with some of the remaining marinade and continue brushing until fish is done.  Serve immediately with reserved marinade.

Spinach salad with Tangerine Balsamic

1 cup baby spinach

1 tablespoon dried cranberries

Segments from 1 orange or 1 small can or mandarin oranges

1 tablespoon finely sliced red onion

2 tablespoons cooked bacon, crumbled

1-2 tablespoons feta cheese

Salt and pepper

4 tablespoons Old Town Oil Tangerine Balsamic Vinegar

1 cup Old Town Oil Blood Orange Olive Oil

1 Tablespoon Dijon Mustard

Whisk together the tangerine Balsamic vinegar and the mustard.  Add Blood orange olive oil in a slow, steady stream until thickened.  Add salt and pepper to taste.  Combine spinach, cranberries, orange segments, red onion and bacon in large bowl.  Toss with dressing.  Top with Feta cheese.

Balsamic Roasted Onions

6 Tablespoons butter

4 tablespoons Old town Oil 18 year aged Balsamic Vinegar, or Black Currant Balsamic Vinegar

½ Teaspoon fresh thyme, chopped

Salt and pepper to taste

4 red onions, quartered

*Heat the oven to 350

Combine butter, Old Town Oil 18 year aged Balsamic vinegar, thyme and salt and pepper in a saucepan over medium heat.  Simmer until butter melts.  Place onions cut side up on a baking sheet.  Drizzle with the butter/vinegar mixture.  Place in oven and roast until soft and caramelized, about 35-45 minutes. 

*You can also add some carrots to the mix for a yummy side dish!

 Grilled Shrimp Skewers

1 pound shrimp, peeled and deveined

¼ cup Old Town Oil Meyer Lemon Olive Oil

¼ cup Old Town Oil Blood Orange Olive Oil

2 tablespoons minced red onion

2 tablespoons chopped cilantro

1 teaspoon orange or lemon zest

Bamboo skewers, soaked in water at least 1-2 hours

Red peppers, green peppers, pineapple, cherry tomatoes and red onion cut in bite sizes pieces

Wisk together Blood Orange Olive oil, Meyer Lemon Olive Oil, chopped red onion, cilantro, and citrus zest.  Reserve 2 tablespoons of marinade. 

Thread skewers with shrimp and veggies.  Pour marinade over skewers and refrigerate for 1-4 hours.  Discard marinade

Grill or broil until shrimp is opaque and no longer pink in the center (about 7-9 minutes depending on the size of the shrimp)

Serve with the remaining 2 tablespoons of marinade and a spring mix salad

Champagne Vinaigrette

1 Tablespoon Old Town Oil Champagne Vinegar

Zest of ½ an Orange

1 Teaspoon Dijon mustard

¼ cup Old Town Oil Blood Orange Olive Oil

Salt & Pepper to taste

*Wisk together the Champagne Vinegar, orange zest and Dijon mustard. 

*Slowly Wisk in Blood Orange Olive Oil

*Add salt and pepper to taste

Serve over salad with Frisee. Radicchio, endive, orange segment, walnuts and warm goat cheese! Enjoy!

Jill Dedinsky's Winning Salad Dressing!

Fresh Spinach
Dried Blueberries
Crumbled bleu cheese or gorgonzola
sliced red onions
I top it with a blueberry viniagrette:
 
1 cup Old Town Oil's Blueberry Balsamic Vinegar
1 clove garlic (chopped fine)
1 tbsp. Dijon mustard
3 tbsp. honey
Salt and pepper to taste
Put all this in a blender until mixed well.  While blender is still going add Old Town Oil's Sweet Hojiblanca EVOO until it thickens just a bit(maybe 2-3tbsp) -I use less, just because that is my preference.

Joann Powers' HOT DRESSING for Spinach Salads or Tossed vegetables

Just drizzle this over the salad right before service.

1 1/2 Tablespoons of Old Town Oil's French Walnut Oil
1 1/2 Tablespoons of  Old Town Oil's Red Apple Balsamic Vinegar
     4  Tablespoons of melted butter
     2  Tablespoons  of minced garlic
     1  Teaspoon crushed rosemary
     1  Teaspoon dried thyme leaves
1 1/2 Salt
1 1/2 Fresh Ground Pepper
 1/2 Cup fresh grated Parmesan Cheese

Sir together oil and vinegar in a bowl. Season with garlic, rosemary, thyme leaves, salt, and pepper; stir in Parmesan cheese.

Add to your bowel of fresh washed spinach or garden chopped vegetables ....Zucchini, peppers, tomatoes etc.

Toss and enjoy!

Nancy Schmelter's Old Town Oil L'Orange Dressing

Sakad Ingredients:
 
Fresh spinach- 1 bunch, cleaned and cropped (remove stems)
Fresh Romaine-1 small bunch cleaned and torn by hand into bite sized pieces
2 small stalks Endive
1  C. Red bell pepper chopped
1/4 C. Feta crumbled
1 C. Zucchini chopped ( with green rind ON)
1  C. dried cherries*  (Welches sells these; however, if one can find organically dried cherries...awesome)
1  C. Salted, Roasted Pecans (Stuckeys makes these, but if in a pinch, I saute pecan halves in 2 T. butter and 2 T. Evoo, then add salt and bake in oven @ 350 for 12-15 minutes.)
 
Dressing:
1/4 C. Evoo
1/4 C. Old Town 18-Year Balsamic
2 T. Orange juice freshly squeezed (or organic, store-bought OJ) or 1 T. Triple sec
1 T.  finely chopped fresh cilantro
2 t. freshly ground pepper
 
* In a pinch, I've used sliced fresh pears (2 pears), (dried blueberries = 1 C.), or (fresh peach wedges=2 peaches).
 
Method:
 
If necessary, bake nuts ahead of time.  Reserve for garnish.
Assemble salad greens- Spinach and Romaine (First Rinse/drain/toss in collander over a paper towel) Then add to Salad Bowl
Add Red Bell Pepper
Add Feta
Add Cilantro
Add Cherries ( *or whatever fruit you have on hand)
Mix gently with wooden salad forks
Mix Old Town Oil's Arbequina EVOO &18-Year Balsamic, cilantro, pepper, and OJ/Triple Sec vigorously = Old Town L'Orange ...add to salad and mix w/wooden forks just before serving.
Sprinkle Pecan halves on top at last minute, to preserve the crunchy, salty effect.
 
Serves 4-6  and goes well with everything, whether meat or vegetarian!
 
Any dressing that is remaining is kept in refrigerator for 3-4 days.  Old Town L'Orange is awesome on grilled chicken breasts.

Jon Friedman's Old Town Oil Salad Dressing

!/4 cup Old Town Oil's Organic EVOO
1/8 cup Old Town Oil's 18-Year Balsamic
3 cloves of garlic pressed
1 teaspoon Dijon mustard
tablespoon chopped fresh basil
1 &1/2 teaspoon chopped fresh thyme
salt and pepper
 
Mix together all ingredients until emulsified
 
Enjoy,

EVOO CRANBERRY MUFFINS

Ingredients: 1 & 1/2 Cup Flour 

1 Cup cranberries – fresh or frozen

1 Cup milk

1/2 Cup sugar

1/4 Cup Old Town Oil’s Blood Orange/Sweet H/Meyer Lemon EVOO

1 Tablespoon baking powder

1 Medium egg

1 Pinch of salt

Directions: Take all the dry ingredients and mix into a bowl. After mixing combine the remaining ingredients, but not the cranberries. Next, add the liquids and mix until it’s a moisten texture. Now toss in the cranberries and briefly stir in to the mix. Next, fill muffin cups half full and bake at 375 degrees for 25 minutes.

EVOO OATMEAL RAISIN COOKIES

OK, these cookies have been a huge hit here in the store, so have at it!

Ingredients:

1 Cup of Old Town Oil’s (Blood Orange or Meyer Lemon) EVOO

1 Cup packed brown sugar

2 Eggs

1 Teaspoon vanilla extract

1 Cup all-purpose flour

1/2 Teaspoon baking soda

1/2 Teaspoon salt

1 Teaspoon ground cinnamon

1/4 Teaspoon ground nutmeg

4 Cups rolled oats

1 Cup raisins

Directions: Preheat the oven to 350 degrees and grease the cookie sheet In a large bowl, mix Blood Orange/Meyer Lemon EVOO, brown sugar, eggs and vanilla until well blended. Now combine the flour, baking soda, salt, cinnamon and nutmeg; stir into the sugar mixture. Next, mix in the oats and raisins. Finally, mold the mix into rounded spoonfuls to be placed on the cookie sheet. Then bake between 10-12 minutes. Thanks to Cal Schroeckfor the recipe.

RED APPLE BALSAMIC SAUCE

Ingredients:

1 tablespoon minced garlic

1 tablespoon minced shallot

1 tablespoon of Old Town Oil’s Sweet Hojiblanca, or ‘Sweet-H’ for short!

½ cup of Old Town Oil’s Red Apple balsamic vinegar

½ cup red wine

1 ½ chicken stock

1 cup beef or veal stock

1 tablespoon butter

1 Granny Smith apple

½ cup golden raisins

Cook garlic and shallots in 1 tablespoon of ‘Sweet-H’ in sauce pan and until softened. Add red wine and Red Apple balsamic vinegar and boil until reduced, about 8-10 minutes.

Now, add chicken and beef/veal stock and reduce to about 1 ¼ cups: takes about 15-20 minutes. Peel apple and cut into small dice. In a medium sauté pan, sauté apple and raisins in 1 tablespoon butter until apple is golden brown, but not falling apart (about 2-3 minutes). Add vinegar/stock sauce and simmer for 1 minute, salt and pepper if necessary. Lastly, spoon over pork chops, pork tenderloin, chicken or even duck!!!

BLOOD ORANGE SPAGHETTI

Ingredients:

1 pound spaghetti

1 medium sweet onion, diced

½ cup of Old Town Oil’s Blood Orange EVOO

1 tablespoon oregano

Feta or goat cheese for garnish

Salt and freshly ground black pepper

Directions: Bring a large pasta pot of water to a boil over high heat and add 2 tablespoons of salt. Then, add the pasta and stir well. While the pasta cooks, reserve 1 cup of the pasta water to moisten the pasta at the end, if necessary. Cook the pasta al dente, about 8-10 minutes.

Next, heat a 10-inch sauté pan over medium heat and add the Blood Orange EVOO. Now add the onions and cook until translucent (try not to let them brown). Remove the pan from heat and add the oregano. Drain the pasta and add to the sauté pan. Toss, season with salt and pepper and top it off with goat or feta cheese.

If the pasta seems too dry add some more of the reserved pasta water. Serve immediately.

EVOO MEYER LEMON BROCCOLI

Ingredients:

Salt and freshly ground pepper

1 ½ pounds broccoli florets

3 tablespoons of Old Town Oil’s Meyer Lemon EVOO

½ cup seasoned bread crumbs

2 tablespoons butter

3 tablespoons grated parmesan cheese

Directions: Fill a large pot halfway with water. Cover and bring water to a boil over high heat. Salt the water and add broccoli. Boil the broccoli until crisp-tender, about 5 minutes. Drain, transfer the broccoli florets to a large bowl, toss with Meyer Lemon EVOO to coat. Toast the breadcrumbs and cheese in the butter, about 3-5 minutes. Finally, pour mixture over broccoli; serve immediately.

EVOO MEYER LEMON/BLOOD ORANGE LINGUINE & SHRIMP

Ingredients:

1 Pound Linguine pasta

1/2 cup of Old Town Oil’s Meyer Lemon EVOO

2 Shallots, diced

2 Garlic cloves, minced

16 ounces frozen shrimp

1/4 cup lemon juice – or sqweeze two lemons

1 Lemon, zested

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 ounces spinach – about 3 packed cups

1/4 cup flat leaf parsley

Directions: Begin by bringing a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 8-10 minutes. Drain the pasta, reserve 1 cup of the cooking liquid. In a large, heavy skillet warm 2 tablespoons of Meyer Lemon EVOO over medium heat.

Next, add the shallots and garlic and cook for 2 minutes. Then add the shrimp and cook until pick, about 5 minutes. Now it’s time to add the cooked linguine, lemon juice, lemon zest, salt and pepper. Toss to combine. Turn off heat and add spinach.

Finally, add the Meyer Lemon EVOO to the pasta and the parsley; toss to combine and serve immediately.

EVOO CINNAMON-GARLIC DRESSING

Ingredients:

12 cloves garlic

2/3 cup of Old Town Oil's Garlic EVOO

8 tablespoons of Old Town Oil's Balsamic Vinegar (any flavor will do; Tangerine provides a nice zest)

½ teaspoon of ground cloves

½ teaspoon ground black pepper

½ teaspoon ground cinnamon

1 teaspoon dried oregano

½ teaspoon sugar

½ teaspoon salt.

Preparation: Cut each garlic clove in half. Heat the cloves in microwave for 30 seconds, cool, and pull off the thin outer layer. Turn blender on High, and drop the garlic cloves in one at a time. Stop blender, and add the Garlic Extra Virgin Olive Oil, Balsamic Vinegar, spices, herbs, sugar and salt. Continue blending until smooth. Makes approximately 3/4 cup.

  Northwoods Fall Salad

-Apple Wedges with your choice of Balsamic

-Mixed Baby Greens

-Toasted Walnuts

-Dried Wisconsin Cranberries

-Wisconsin Honey Crisp Apple slices

-Dressing: Old Town Oil’s Ascalano Extra Virgin Olive Oil, Oregano White Balsamic, Finely chopped shallots, Honey Mustard, salt and pepper to taste

Old Town Oil Traditional Salad

-Mixed Baby Greens

-Sliced Cherry Tomatoes

-Feta Cheese

-Toasted Almonds

-Avocado

-Sliced Red Onion

-Croutons

Dressing: Old Town Oil’s Sweet Hojiblanca Extra Virgin Olive Oil, Traditional 18 Year Balsamic, Finely chopped shallots, Dijon Mustard, salt and pepper to taste 

 Strawberry Balsamic Martini

-2 ½ oz. plain or strawberry flavored Vodka

-½ oz. Old Town Oil’s Strawberry Balsamic vinegar

-1 fresh strawberry

-½ oz. Simple Syrup

-½ fresh lime, juiced

-1 strawberry for garnish

Then, in a Martini shaker muddle 1 strawberry with the Simple Syrup

Add the Vodka, Strawberry Balsamic vinegar, lime juice and shake, shake, shake!!!

Lastly, pour into a frozen Martini glass and garnish with fresh strawberries. Yum!

Steak Marinade

-¼ cup Old Town Oil’s Garlic extra virgin olive oil

-¼ cup Old Town Oil’s 18-Year aged Traditional Balsamic vinegar

-¼ cup Worcestershire Sauce

-¼ cup Soy Sauce

-2 teaspoons Dijon mustard

-Freshly ground black pepper

Then, mix all ingredients into a bowl and pour over steaks. For best results, marinate two hours in advance.

Fig Balsamic Chicken

-1/3 cup Old Town Oil’s Fig Balsamic vinegar

-½ cup chicken broth

-1 tablespoon sugar

-1 clove garlic, minced

-1 teaspoon dried thyme

-4 boneless and skinless chicken breasts

-1 tablespoon Old Town Oil’s Ascalano extra virgin olive oil

Whisk together the first five listed ingredients, and then marinade chicken breasts for 20 minutes

Heat EVOO in large skillet, remove chicken from marinade, but reserve the marinade

Brown chicken in skillet until they’re almost done cooking

Now add the marinade to the pan and bring heat to a boil

Cover and simmer for 7-10 minutes

Serve with your favorite roasted veggies!

*Should you choose not to use the marinade as the sauce, simply double the original recipe – discard marinade and use reserved half for the sauce

Pear Salad With Blue Cheese Croutons

-1 Bosc Pear, cut into match sticks

-¼ cup toasted pumpkin seeds

-3 cup mixed greens

-2-3 slices of French bread, about 1 ½ cups

-2 tablespoons Old Town Oil’s Sweet Hojiblanca extra virgin olive oil

-4 tablespoons Blue Cheese (Maytag is suggested)

-¼ cup Old Town Oil’s Cinnamon-Pear Balsamic vinegar

Heat oven to 350-degrees

Toss French bread cubes with EVOO to coat

Add 3 tablespoons Blue Cheese and combine well.

Bake for 12-15 minutes

Cool once done, then combine mixed greens, toasted pumpkins seeds and the pear matchsticks

Drizzle to coat with Cinnamon-Pear Balsamic and EVOO

Top with Blue Cheese Croutons and remaining 1 tablespoon crumbled Blue Cheese.