Tanimura & Antle Feta and Almond
Salad with Balsamic Vinaigrette
Working with the seasons to provide quality
produce year-round, the third generation of
Tanimura & Antle farms in locations from
Salinas, California, to Yuma, Arizona.
1/2cup balsamic vinegar
1 cup olive oil
3 tablespoons chopped
4 garlic cloves, chopped
1 8-ounce package
1 teaspoon cinnamon
1 head Tanimura & Antle
11/2 cups sliced red and
yellow bell peppers
1 cup sliced red onion
6 ounces French feta
1. Combine vinegar, olive oil, basil and garlic;
2. Cook almonds, sugar and cinnamon in a
nonstick pan over medium heat, stirring, until
almonds are lightly browned and sugar dissolves.
Be careful not to burn. Let almonds cool.
3. Cut lettuce into 6 wedges and arrange on
plates. Drizzle dressing over lettuce. Garnish
with almonds, bell peppers, onion and feta.
Makes 6 servings.
The Fine Wine of Vinegar
Fine balsamic vinegar is described in terms
usually reserved for wine: complex, balanced,
fruity, full-bodied, jammy, tart, aromatic and well
structured. True balsamic vinegar is dense, with
a rich brown color, and tastes sweet and tart.
The impostors that depend on caramel for color
can easily be spotted with one sniff or sip. Aged
balsamic is too precious to be diluted in cooking.
It is used as a powerful accent drizzled over fish,
fruit, meat, cheese or ice cream.
Kirkland Signature private-reserve balsamic
vinegar is crafted in the traditional Italian solera
aging process, blending new grape juice into
older vintages every year. Over time the vinegar
develops complex flavors and color from wood
barrels—and a smoothness with no sharp
edges—that can come only from aging for as
long as 15 years.