​Northfield Olive Oils and Vinegars

Wild Fern leaf Dill Potato and Tomato Salad 


1 1/2 lbs. of baby red potatoes
1 cup Tomatoes
3 Tbsp. of dry Vermouth or Chicken Broth
3 Tbsp. of Serrano Honey Vinegar
3 Tbsp. Wild Fern leaf Dill Olive Oil
1 Tbsp. Dijon Mustard
1/4 tsp. freshly ground pepper
2 scallions chopped
2 Tbsp. freshly chopped dill (optional-this heightens the dill flavor)
1 tsp. Murray River Sea Salt

1-2 Tbsps. of Capers
Boil potatoes until tender (about 15 minutes) drain potatoes and transfer to your serving bowl.  Add the vermouth or chicken broth; toss to coat evenly.  Set aside.
Whisk together vinegar, olive oil, Dijon mustard and freshly ground pepper until blended. Drizzle over potatoes, tossing to mix well.   Add tomatoes, scallions, dill, sea salt and capers and gently mix until salad is evenly coated.

​​Best Spicy Bloody Mary Mix

2 Tbsp. Serrano Honey vinegar
​2 Tbsp. Dijon mustard
​2 tsp celery seeds ground
​freshly ground black pepper
​32 oz. Clamato tomato juice

1 Tbsp. hot sauce
​1 Tbsp. Sriracha sea salt (for rim of glass)
​Stuffed olives garnish (plus the juice to moisten rim of glasses)
​6-8 shots of vodka of your choice
​In a small bowl whisk together vinegar, Dijon mustard, celery seeds, pepper and 1/2 cup of the Clamato juice. Then combine the remaining Clamato juice, vodka and Serrano Honey Vineagar & Dijon mixture in a pitcher. Moisten rim of glasses with with olive juice and press Srirach sea salt on glass rims; fill glasses with ice, Bloody Mary mixture and garnish with stuffed olives​