Place salmon in 1 gallon plastic Ziploc bag and pour in the balsamic vinegar. Lock bag and place in refrigerator to keep cold while marinating. Turn bag every 15 minutes to insure even coating. After two hours, remove from refrigerator. Preheat oven to 400 degrees F. Spray or brush any Coeur d’Olives plain olive oil in bottom of baking dish and place salmon in it. Sprinkle with the Wild Chipotle Rub. Bake for 5 minutes at 400 degrees F, then reduce to 350 degrees F. and cook for 10 minutes, depending on desire of doneness you wish. Remove from oven and place salmon on serving platter. Drizzle with a bit of balsamic vinegar and Coeur d’Olives Lemon Infused Extra Virgin Olive Oil. Add several twists of fresh pepper, garnish with fresh parsley and thin slices of lemon. Serve immediately. Recipe can be doubled.

Ingredients:
6 oz chopped walnuts
1 small container of fresh raspberries
1 small container of strawberries and/or blueberries
4 oz Coeur d’Olives 18-year Aged Balsamic Vinegar. Also try our Blueberry, Black Cherry or Black Currant Aged Balsamics
8 servings of vanilla ice cream

Place walnuts and berries in a 1 quart Ziploc bag. Pour in the vinegar and seal the bag. Swish around to mix well and place in refrigerator to marinate for at least two hours. Drain the liquid (reserve for later) and place the mixture on top of each ice cream serving. Serve immediately. Use the reserved liquid as a syrup on pancakes or for a salad dressing.

Ingredients:
1/2 cup of and of Coeur d’Olives Aged Balsamic Vinegar
1 T honey
1 T prepared Dijon-style mustard
1/2 tsp. ground black pepper
2 tsp. salt
2 tsp. minced garlic
1 cup Coeur d’Olives Plain Premium Extra Virgin Olive Oil

Whisk all ingredients together in a small bowl, or place is a jar with a lid and shake vigorously. Serve with a mixed salad of fresh spinach and herbs. Great over salads topped with fresh strawberries and slivered almonds.