Our balsamic vinaigrette is prized among food lovers for its brilliant, subtle-tones-taste, the same you’d find in old world traditional vinaigrettes. Buy online now this old world classic crafted in foodie San Francisco. How is our version of this dressing made? With dedication. Skill. Time. And, of course, the recipe. Our Balsamic Vinaigrette recipe is refined, smooth with rich complexities. Made by chefs in the San Francisco Bay Area. As chefs, we’re experts in making magic with recipes and ingredients. The balsamic vinaigrette dressing that results should be old world complex, even symphonic in flavor tones. It’s bottled, so it’s great for gifts. Includes all natural ingredients of aged Modena Balsamic vinegar, extra virgin olive oil, parmesan cheese, shallots, lemon garlic and other savory spices. We artisan craft our products in the foodie San Francisco Bay Area. National ready made for sale. Found in stores or shop online here. San Francisco. San Jose. Oakland. CA. California.

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Chilled Seared Balsamic Scallops

— Featuring Virginia’s Bold Balsamic Vinaigrette —

Ingredients

6 large sea scallops
2 baby leeks (sliced longways, drizzled with olive oil and salt, broiled, or grilled)
4 tablespoons Virginia’s Bold Balsamic Vinaigrette
4 tablespoons olive oil, divided
Wild rice salad

Directions

Season scallops with salt. Put 1 tablespoon olive oil in a non-stick pan and heat. Sear scallops 2-3 minutes on each side until they’re golden brown. Chill. (This can be done up to one day ahead.)

Pour or swipe 2 tablespoons Virginia’s Bold Balsamic Vinaigrette onto each plate and place 3 scallops in the center of each plate, on top of the dressing. Place a scoop of the wild rice salad on one side of the scallops and lay the roasted leeks on the other.

— Wild Rice Salad —

Ingredients

2 cups cooked wild rice
½ cup pomegranate seeds
1 scallion, diced
1 clove garlic
1/3 cup toasted nuts, chopped (almonds, pecans, or walnuts)
1/3 cup olive oil
¼ cup red wine vinegar
1 teaspoon salt

Directions

Mix and serve.

Serves 2.