Cooking with Oils & Vinegars 4-25-16 6:30

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Strawberry Balsamic Dressing with field green salad

Mushroom, Sage and Pine nut Pasta

Pork Tenderloin with Fig Balsamic Glaze and onion jam

Shrimp Papillote with fresh vegetables

Pomegranate poached pears with dark chocolate balsamic