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The freshest and best single-sourced olive oils and balsamic vinegars in the world!
Asparagus Salad with Lemon-Tangerine Dressing

3 cups mixed greens
1/2 red onion, thinly sliced
1 can mandarin orange segments, drained
1/2 can chickpeas, drained
1/2 bunch grilled asparagus spears, chopped
1/2 cup toasted walnut pieces
1/2 cup cranberries
1/4 cup Big Horn Tangerine Balsamic Vinegar
1/4 cup Big Horn Lemon Olive Oil
1 Tsp. dijon mustard

Combine first 7 ingredients in a large bowl. Whisk together Olive Oil, Balsamic Vinegar and Dijon mustard. Toss and serve.

2 skinless, boneless chicken breast halves, diced
2 tbs. Big Horn Blood Orange olive oil
1/4 cup orange juice
1/4 cup soy sauce
1/4 cup Tangerine balsamic vinegar
1 tsp ground garlic
1 tsp ground ginger
1/8 tsp red pepper flakes

Dice chicken breasts into 1 inch cubes. Heat olive oil in a skillet and brown chicken. Remove chicken from pan and add orange juice, soy sauce,tangerine balsamic vinegar, garlic, ginger and red pepper flakes. Stir together and add chicken. Cook and stir until the sauce reduces into a sticky glaze. About 20 minutes. Enjoy.