Peel, pit, and thinly slice the mango.
Mix the vinegar, oil, and honey together until emulsified.
In a large bowl, combine all ingredients and toss until combined. Chill for an hour and serve cold as a side, on fish tacos, or in a pulled pork sanwich.
- 1 med to lg Watermelon
- 1 1/4 cup Blueberries
- 1/4 cup Watermelon Vinegar (Found at select O&V Locations)
- 2 to 3 tbsp Honey
- 2 cups Feta Cheese
- 1/2 cup Basil
- 1/2 cup Mint
- 1 tbsp Basil Olive Oil
Chop half of the mint and basil, save the other half for garnish. Cube the watermelon into bite-sized pieces and mix with the feta cheese, blueberries, chopped mint and chopped basil in a large bowl.
In a seperate bowl, mix together the vinegar, oil, and honey until emulsified. Drizzle over the fruit salad and toss gently. Garnish with the remaining mint and basil. Serve and enjoy!
Prepare the vegetables into bite sized pieces. Mix the olive oil, dipper, garlic, and rosemary together. Toss the vegetabled in the mixture and skewer.
Grill over medium high heat for 4 minutes per side (times may vary) until tender and slightly charred. Salt and Pepper to taste and then serve!
- 4 Figs
- 16 slices of Pancetta
- 1/8 cup Fig Balsamic Vinegar
Cut the figs into quarters. Wrap the figs in pancetta and then skewer.
Grill the skewers quickly on the BBQ and then sprinkle with vinegar before serving.
- 1 lb of pound unpeeled but pitted and chopped plums, apricots, peaches or other fruit
- ¾ cup sugar
- ¾ cup White Balsamic Vinegar
Mix fruit and sugar in glass or bowl. Mash the fruit to release its juices. Cover the glass/bowl with plastic wrap and refrigerate for 24 hours.
Stir the mixture well, add vinegar and chill. The shrub can be strained and used now, but we recommend letting the flavors sit and marry for a day or two. When ready to use, stir well to make sure sugar is dissolved, then strain using a fine sieve, pressing the solids to get all of the juice.
To prepare a drink, add 1 part shrub to 2 or 3 parts seltzer or ginger beer and serve over ice.