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Controlled pour dispenser — drizzle olive oil without glugging
Fine oil mist for grilling, baking, salad — control without aerosol
Glass cruet for table service — vinegar, oil, dressings
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
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Controlled pour dispenser — drizzle olive oil without glugging
Fine oil mist for grilling, baking, salad — control without aerosol
Glass cruet for table service — vinegar, oil, dressings
Clip-on frying thermometer — monitor oil temp without holding
Provençal olive paste — crostini, sandwiches, pasta, fish topping
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in a saucepan, combine vinegar and cranberries. cook over medium heat until cranberries soften. remove from heat; add olive oil, sugar, salt and pepper. place in blender and mix until smooth. refrigerate until chilled. core and julienne one pear, core and dice the other. in a large bowl, combine the romaine lettuce, endive, diced pears, walnuts and gorgonzola. toss and drizzle with enough dressing to coat. divide among salad plates and garnish with julienned pear. top with any additional walnuts as well.