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All Recipes and Photos have been provided by Valley Catering

Strawberry & Fig Basil Salad with Mission Olive Oil

Ingredients:

1 Shallot, finely diced 2 handfuls fresh arugula

2 Tbsp sherry vinegar ¾ cups fresh mint leafs

1 cup fresh sliced strawberries 1 handful frisee

4 figs 2 ounces goat cheese, chilled

½ cup mission olive oil
Preparation:

Combine shallot and vinegar in a small bowl with a pinch of salt. Let stand for 10-15 minutes.

Whisk olive oil into the vinegar and shallot mixture. Combine the greens and herbs and gently toss with just enough vinaigrette to lightly coat. .

Place the greens on a serving platter and nestle the fig quarters and strawberries around the greens. Crumble the goat cheese on top.

Yield: Serves 4

Abrequina Olive Oil Pepper Shrimp

Ingredients:

3 Large ripe mangos ¼ cup sugar

22 Large Prawns 3 Tbsp Arbequina Olive Oil

3 Tsp fresh cracked peppercorns (green & red)

1 ½ Tsp cumin
Preparation:

Peel and slice mango. Smash the mango in a bowl with a fork. Cover and freeze for 30 min.

Peel, de-vein, and rinse prawns. (You may leave the tails on if you wish.) Pat dry, combine peppercorns, sea salt and cumin in a small bowl, set aside.

Heat the sugar and olive oil over medium heat in a large sauté pan. Stir continuously until sugar begins to turn a golden color. Place the prawns in the pan. Turn after one minute and cook on the other side for one minute. Prawns should be pink. Cook for about one minute longer. Remove and place on baking sheet lined with wax paper.

Sprinkle warm prawns with spice mixture, coating both sides. Alongside the mashed mangoes.

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Strawberry Salad

All EVOO is Certified from the COOC

Olivina

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