1 tablespoon Dijon Mustard
1/4 teaspoon salt
1/2 teaspoon fresh cracked pepper
1 clove garlic finely minced
1/4 cup of Flavored Balsamic Vinegar (my favorite for this recipe is Raspberry)
3/4 cup of Mt. of Olives Picual Ultra Premium Extra Virgin Olive Oil
In a serving bowl combine all ingredients and mix briskly. This recipe can be adapted to meet everyone's personal preference of dressing flavors. To add an extra layer of flavor try combining a flavored vinegar and a flavored oil such as Cranberry-Pear Balsamic and Blood Orange Olive Oil.
Prep time: hours and minutes
Total time: prep + cook timeIngredients4 medium sweet potatoes, peeled and each cut
lengthwise into 8 wedges
1/3 cup Delizia Cinnamon-Pear Balsamic
2 tablespoons Delizia All Natural Organic Butter Extra Virgin Olive Oil
3/4 teaspoon kosher salt or sea salt
DirectionsProducts You Will Need:
Butter Flavored Olive Oil
Cinnamon Pear Balsamic
Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.
Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil. In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.
Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding. Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized.