Late Summer Harvest with Spicy Pecan Viniagrette

Late Summer Harvest with Spicy Pecan Vinaigrette

2	Tablespoons	Spicy Pecan Vinegar, Anjou Pear Vinegar or Late Harvest Riesling Vinegar or a white wine vinegar Gourmet Country vinegars $6.95 each
2		Shallots minced
4	Tablespoons	Leblanc extra virgin olive oil or try Gourmet Country Roasted Garlic Grapeseed Oil
2	Tablespoons	Drained capers
1 1/2	Pounds	Plum tomatoes coarsely chopped and drained
1	Cup	Fresh corn off cob or lightly steamed
1	Cup	Arugula leaves coarsely chopped or spring greens
½	Cup	Fresh basil chopped
12		Kalamata or Greek black olives, pitted and diced
4	Small	Yellow zucchini or summer squash, sliced ½-inch thick
4	Small	Green zucchini squash, sliced ½-inch thick
		Fleur De Sel Sea Salt and freshly ground pepper to taste
		pecan halves optional

In a medium bowl, combine vinegar, and shallots. Gradually add oil, whisking until thoroughly blended. Add capers, tomatoes, corn, arugula, basil and olives. Toss gently to combine. Add salt and pepper to taste.

Lightly steam squash until just tender or use raw. (Don’t overcook!) Season with salt and pepper to taste. Arrange squash on a shallow platter. Spoon sauce over top and serve. Or toss ingredients together in a large bowl. Sprinkle with pecans.

More RECIPES

GOURMET COUNTRY PRODUCTS

Please send any questions, comments, pointers, mistakes, or omissions to masranch@vegcountry.com thanks!
Vegetarian Country home page.