So it seems Tuesday is my night to come home and figure out what might taste good for dinner from whatever is in the fridge and cupboard. Now I’ll admit, this is a simple salad, but what makes it special is how it’s dressed: olive oil and 18 year aged balsamic vinegar from Oro di Oliva ( I try not to be a food snob, and I have no problem getting discount groceries at Aldi, but I will never, ever go back to regular balsamic after experiencing what they have to offer at Oro. I recommend stopping in to one of their stores (mine is the one in the Tosa village) and sampling sometime – their employees are passionate about their product, and even if you just have an idea for a recipe, they will help you find the perfect combo (for instance, I used cranberry white balsamic with lime infused olive oil on a peach and bleu cheese salad at my last party, based on their recommendation – big hit!)


So here’s what I found in the fridge tonight – it’s a salty crunchy treat and the 18 year aged balsamic gives it the perfect sweet touch to balance the other flavors. Should I be embarrassed to admit that I actually licked my plate? I’m not.

1-2 c. Spinach leaves
1-2 oz. smoked salmon, cut in small pieces
Handful of grape tomatoes, cut in half
2 slices red onion, chopped
2 tbsp. shredded Parmesan
2 tbsp. chopped pecans
Drizzle with 1 tbsp. olive oil and 2 tbsp. 18 year aged balsamic vinegar. Season with a pinch of salt and black pepper. Enjoy!