Recipes
Seafood salad with balsamic vinegar
PREPARATION
Boil the shellfish and leave to cool. Meanwhile, make a vinaigrette with finely chopped fresh spring onions, Aliño virgin extra olive oil and salt. Clean and cut up the shellfish and place in a deep serving dish coated in the vinaigrette. For the salad, wash leaves of cos and French lettuce, water cress, endives, etc. Cut and add asparagus spears and about 200 grs of peas.
To serve, add the shellfish, taking care with the asparagus.
USED PRODUCTS
Modena Balsamic Vinegar
PREPARATION
Boil the shellfish and leave to cool. Meanwhile, make a vinaigrette with finely chopped fresh spring onions, Aliño virgin extra olive oil and salt. Clean and cut up the shellfish and place in a deep serving dish coated in the vinaigrette. For the salad, wash leaves of cos and French lettuce, water cress, endives, etc. Cut and add asparagus spears and about 200 grs of peas.
To serve, add the shellfish, taking care with the asparagus.
USED PRODUCTS
Modena Balsamic Vinegar
Starters and Salads Meat Fish
Sole with orange wine vinegar
Mullets with saffron
Seabass with cava vinegar
Seafood salad with balsamic vinegar
Mullets with saffron
Seabass with cava vinegar
Seafood salad with balsamic vinegar
Desserts Sauces 
