2 medium Shallot, thinly sliced
2 inches Sprig Fresh Rosemary, stem discarded, finely chopped
2 tbsp VSOP Organic California Mission EVOO
2 tbsp VSOP Traditional 18yr Aged Dark Balsamic Vinegar
Sea Salt, to taste
Fresh Cracked Black Pepper, to taste
1 cup Pecorino Romano, shaved
1
Over medium heat, season and saute the shallots and rosemary in one tablespoon of EVOO until golden brown, fragrant and caramelized, about five minutes.
2
Add the Balsamic Vinegar and whisk to deglaze the pan. Check the seasoning and adjust to taste.
3
Add the second tablespoon of olive oil and whisk to combine. Serve immediately over anything.
Ingredients
2 medium Shallot, thinly sliced
2 inches Sprig Fresh Rosemary, stem discarded, finely chopped
2 tbsp VSOP Organic California Mission EVOO
2 tbsp VSOP Traditional 18yr Aged Dark Balsamic Vinegar
Sea Salt, to taste
Fresh Cracked Black Pepper, to taste
1 cup Pecorino Romano, shaved
Directions
1
Over medium heat, season and saute the shallots and rosemary in one tablespoon of EVOO until golden brown, fragrant and caramelized, about five minutes.
2
Add the Balsamic Vinegar and whisk to deglaze the pan. Check the seasoning and adjust to taste.
3
Add the second tablespoon of olive oil and whisk to combine. Serve immediately over anything.
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