HOLIDAY SALAD WITH CRANBERRY DRESSING

HOLIDAY SALAD WITH CRANBERRY DRESSING

Ingredients

  • 10 oz baby spinach
  • 2 Honeycrisp apples, cored and thinly sliced
  • 1 cup pomegranate arils
  • ¼ cup almonds, chopped
  • ½ cup crumbled goat cheese
  • ¼ cup olive oil
  • ¼ cup fresh cranberries
  • 2 Tbsp red wine vinegar
  • 1 Tbsp Dijon mustard
  • ½ tsp garlic, minced
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 Tbsp water 

Instructions

  1. In a medium-sized bowl, toss together spinach, apples, pomegranate arils, almonds, and goat cheese.
  2. In a blender, add all ingredients for dressing and process until completely smooth. 

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HOLIDAY CHARCUTERIE BOARD

Ingredients

  • Raspberry champagne jam
  • Deli-style mustard
  • Brie
  • Cranberry goat cheese
  • Gouda, sliced
  • Water crackers
  • Prosciutto
  • Sopressata
  • Dried apricots
  • Grapes
  • Roasted pumpkin seeds
  • Marcona almonds
  • Cashews

Instructions

  1. Before purchasing your ingredients, select your board size based on the amount of people you will be serving.
  2. Once you have chosen your board, you will have a better idea on how much to purchase.
  3. Place bowls with mustard and jam onto the board.
  4. Add cheeses with cheese knives for each, and place crackers nearby.
  5. Arrange your meats, followed by your fruit.
  6. Fill in the gaps with the pumpkin seeds, almonds, and cashews.
  7. Serve charcuterie board with a glass of Ruffino Prosecco.

HOLIDAY CHARCUTERIE BOARD

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CRANBERRY-ORANGE PORK ROAST

CRANBERRY-ORANGE PORK ROAST

Ingredients

  • 3 lb boneless pork loin
  • 3 Tbsp olive oil
  • 1 Tbsp Dijon mustard
  • 1 Tbsp butter, melted
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup fresh cranberries
  • ½ cup orange juice
  • 4 Tbsp brown sugar 

Instructions

  1. Preheat oven to 375°F.
  2. In a small bowl, combine olive oil, Dijon mustard, melted butter, salt, and pepper. Rub pork on all sides with seasoning mixture. 
  3. Place pork in a roasting pan. Bake uncovered for 30 minutes.
  4. While pork is baking, combine cranberries, orange juice, and brown sugar into a saucepan. Bring to a boil and stir until sugar dissolves, about 15 minutes.
  5. Remove pork from oven and glaze with cranberry sauce. Bake for an additional 30-40 minutes, basting a few times, until internal temperature reads 145°F.
  6. Remove pork from oven and cover with a foil tent. Let it rest for 10 minutes.
  7. Slice and serve with a glass of Unshackled Red Blend.

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