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ARDBEG SCOTCH-CITRUS VINAIGRETTE
The zing from the ginger and tart bite of citrus add a zeal to this smoky Scotch infused Vinaigrette. Great as a salad vinaigrette or use as a marinade for grilled shrimp or chicken kebabs.
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If you don't want to use alcohol or Scotch just double the orange juice.
ARDBEG SCOTCH CITRUS VINAIGRETTE
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2 oz/60 ml Ardbeg Scotch, 10 years old or similar
1 tbsp/15 ml loose Cuisinier Inspired Sencha green tea
2 tbsp/30 freshly squeezed mandarin orange juice
¼ tsp/1 ml salt
Pepper, to taste
¼ cup/60 ml oil (75% and olive oil blend 25%)
1 small red onion, halved, sliced thin
2 mandarin oranges, segmented
1 – 7 oz/210 ml artichoke hearts in water, drained
12 oz/375 g mesclun greens
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METHOD
In a small saucepan heat the scotch and tea over medium heat until reduced by half. Remove the pan from the heat and let the scotch and tea mixture steep. When the scotch-tea mixture is cool, strain into a mixing bowl and set the leaves aside*. Add the mandarin orange juice and stir to combine. Adjust the seasoning with salt and pepper to taste. Whisk in the oil until vinaigrette is emulsified.
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In a large bowl, combine the mesclun greens, sliced onions, and orange segments. Drizzle the vinaigrette around the edge of the bowl and gently toss to coat the salad evenly.
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Note: if making the vinaigrette alcohol free; cold steep the green tea in the mandarin orange juice, substitute for artichokes in vinaigrette and add 2 tbsp/30 ml of the vinaigrette to the green tea infused mandarin orange juice mixture.
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*Do not discard the scotch infused tea leaves; they have a delicious smoky finish, add the leaves, to taste to the emulsified vinaigrette or sprinkle over the dressed salad.