We recently asked our Facebook fans what foods they’d like to see more of for their spring menus. One of our customers, Dakota Heinemeyer Martini, suggested lighter salad fare and something with her favorite olive oil, Ascolano.
We came up with this spring-fresh salad of balsamic and oil marinated beans and fresh garden herbs. Made with fruity Black Currant Balsamic Vinegarand our delicate, slightly sweet Ascolano Olive Oil, it makes for one yummy vegetarian entrée! Serve it over mixed greens for a salad, or pack it up with your fave deli items for a perfect picnic.
Thanks for the idea, Dakota. We hope you like this recipe as much as we did!
Makes 4 to 6 servings.
Find this recipe at www.theolivepress.com/blog/entry/picnic-bean-salad-with-sweet-fig-balsamic