From Libellula's Kitchen & Land

Ingredients Any mixed greens just no iceberg (I like to mix gem lettuce, rucola and mache) Walnuts (toasted if you like and have space on the stove top or oven to do so) Pomegranate seeds removed from the fruit 1/2 cup of Extra Virgin Olive Oil (I recommend Hojiblanca for its low bitterness and peppery aftertaste) 2 tablespoons of balsamic vinegar (I used Modena but pomegranate balsamic or other flavor would be great) A scant tablespoon of apple cider vinegar Salt and pepper to taste (about 1/2 teaspoon of each)   Put the greens in cold water so that they...

It is very satisfying with a dinner salad and a nice glass of wine. It is really important that you use fresh, tasty cherry tomatoes.

Chocolate Olive Oil cake

A perfect salad alternative, especially in summer months, when you can get tomatoes and basil fresh from the garden. Caprese is made to reflect the colors of the Italian flag: red, white, and green. In Italy, it is served as an antipasto (starter), not a contorno (side dish). Ingredients - 3 large tomatoes, sliced- 3 “Bufala” mozzarella, sliced- 1/4 cup of Libellula Extra Virgin Olive oil- 1/4 teaspoon salt- fresh basil- balsamic vinegar, optional Step by step Cut the tomatoes into slightly thick slices and do the same with the mozzarella. Tuck basil leaves in between each slice. Drizzle everything with EVOO and...