1 Tbsp. Dijon mustard
2 Tbsp. Sherry vinegar
2 Tbsp. Orange juice
1 Cup Cuisine Perel Almond Grapeseed Oil
Salt and pepper to taste
Fresh herbs, chopped (optional)

• Whisk together mustard, vinegar and orange juice
  
• Slowly add oil, whisking continuously
  
• Add herbs, if desired, and season with salt and pepper
  
• Dress salad directly before serving

¼ Cup Cuisine Perel Key Lime Vinegar
4 T. Olive Oil
2 Cans Black Beans, rinsed
1 Cup Sweet Corn Kernels
2 Ea. Andouille Sausage, cooked and diced
1 Avocado, diced
½ Bunch Radishes, cleaned and diced
½ Cup Pepper Jack Cheese, diced
Salt and Pepper to Taste

• Whisk together vinegar and oil
  
• Combine all other ingredients in serving bowl
  
• Gently toss with dressing
  
• Season with Salt and Pepper
  
• Serves 4 as a side

1 Tbsp. Dijon Mustard
1 Tbsp. Honey
4 oz. Lemon Juice
6 oz. Cuisine Perel Hazelnut Grapeseed Oil
1 Tbsp, fresh thyme or Rosemary, chopped
Salt and pepper to taste

• Whisk mustard, honey and lemon juice together
  
• Slowly add oil and whisk until incorporated
  
• Add herbs and season with salt and pepper to taste

½ Cup Cuisine Perel Late Harvest Riesling Vinegar
T. Olive Oil
8 Oz. Salmon, cooked and flaked
2 T. Capers
¼ Cup English Cucumber, diced
¼ Cup Sweet Corn Kernels

In small mixing bowl whisk together vinegar and oil
In another bowl gently combine all other ingredients
Add dressing directly before serving
Serve with a base of mixed greens or on a fresh roll with your favorite cheese

1 Cup Cuisine Perel Pumpkin Grapeseed Oil
½ Cup Balsamic Vinegar
1 t. Dijon Mustard
2 T. Fresh Herbs, chopped (thyme, tarragon, marjoram or rosemary)
Salt & Pepper to taste

• In mixing bowl, combine herbs, mustard and vinegar.
  
• Slowly whisk in oil, making sure it is incorporated
  
• Season with Salt and pepper to taste
  
• Use to dress a salad of mixed greens, apples, blue cheese and toasted nuts or on your favorite grilled vegetables

Serves 4 as a side dish

¼ Cup Cuisine Perel Roasted Garlic Oil
5 T. Balsamic or Sherry Vinegar
1 t. mustard

1 Lb. Orzo, cooked
¼ cup Kalamata Olives, pitted and sliced
¼ cup Cuisine Perel Roasted Garlic Sundried Tomatoes, sliced
¼ cup Feta or Goat Cheese, crumbled
¼ Bunch Fresh Mint, leaves only, chiffonade
4 T. Almond Slivers, toasted
Salt & Pepper to Taste

• In small mixing bowl, whisk together first three ingredients for dressing and set aside
  
• In serving bowl, mix together the rest of the ingredients
  
• Just before serving, dress salad and season with salt and pepper

Serves 4

6 T. Cuisine Perel Basil & Garlic Grapeseed Oil
4 T. Balsamic Vinegar
½ Lb. Seasonal Fruit (stone fruits in summer, apples, pears and figs in the fall), sliced
½ Bunch Basil, leaves only
½ Bunch Mint, leaves only
4 Cups Mixed Greens
¼ Cup Goat Cheese
4 T. Toasted Pine Nuts
Salt to Taste

• In small sauté pan heat 2 T Cuisine Perel Basil & Garlic Grapeseed Oil over med.- high heat
  
• Add seasonal fruit and a pinch of salt and sauté until just beginning to caramelize, about 3-4 minutes
  
• In serving bowl mix together greens and herbs
  
• Top with fruit, cheese, nuts, remaining oil and vinegar

2 LARGE HEADS ROMAINE, WASHED, DRIED WELL, AND CHOPPED
8 GREEN ONIONS, CHOPPED
2 LARGE AVOCADOS, DICED
2 GARLIC CLOVES, MINCED
2/3 CUP GRAPESEED OIL
1/8 CUP ROMANO CHEESE, FINELY GRATED
1/4 CUP PARMESAN CHEESE, FINELY GRATED
1/3 CUP CUISINE PEREL LATE HARVEST RIESLING VINEGAR
1 TABLESPOON LAURENT DU CLOS WALNUT MUSTARD
2 TEASPOONS SALT
1 TEASPOON SALT

IN THE BOTTOM OF A LARGE BOWL MIX GREEN ONIONS, AVOCADOS AND GARLIC. COMBINE OIL, VINEGAR, SALT, PEPPER, MUSTARD AND CHEESES. MIX VERY WELL AND THEN POUR ABOUT HALF OF DRESSING OVER ITEMS IN BOWL. PLACE LETTUCE ON TOP BUT DO NOT TOSS. CHILL COVERED FOR UP TO 8 HOURS. TOSS JUST BEFORE SERVING ADDING MORE DRESSING AS NEEDED. SERVES 6 TO 8.

Sue from San Antonio

Serve over salad of roasted beets, arugula and goat cheese or lobster, avocado and grapefruit

1 Tbsp. Dijon mustard
4 oz. Lemon Juice
1 cup Pure Grapeseed Oil
3-4 oz. Cuisine Perel Truffle Oil
¼ bunch fresh tarragon, chopped
Salt & Pepper to taste

• Whisk together mustard and lemon juice
  
• Slowly add oils, whisking continuously
  
• Add tarragon and season with salt and pepper
  
• Dress salad directly before serving

Serves 4

Serves 4

½ Cup Cuisine Perel Sweet Raisin Balsamic Vinegar
1/3 Cup Olive Oil
1 t. Fresh Thyme, chopped
½ Lb. Wild Rice, cooked
½ Lb. Barley, cooked
¼ Cup Raisins
¼ Cup Dried Apricots, diced
¼ Cup Slivered Almonds, toasted
Salt and Pepper to Taste

• Whisk together vinegar, oil and thyme
  
• In serving bowl combine all other ingredients
  
• Add dressing and gently toss
  
• Season with salt and pepper and serve as a side