A refreshing blend of cucumber and beet with accents of spice provided by radish and red onion. After gently drizzling our Rogue's Heavenly Blue Cheese Finishing Salt mustard vinaigrette, plus an extra pinch or two (maybe even three) for additional flavor and color, you’ll be a true finishing salt convert. We’re certain of it. Serves 4.
Golden Balsamic Vinaigrette
Preheat oven to 375°F. Line a baking sheet with aluminum foil. Scrub beets under running water to remove any excess dirt and place on baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Cover and bake for 45 minutes.
In a small bowl, whisk together vinegar, mustard, olive oil and 1/2 teaspoon of Rogue's Heavenly Blue Cheese Finishing Salt together until combined.
Remove the beets from the oven and allow to cool in cold water for 10 minutes. Peel and thinly slice beets, cucumbers, and radishes, arranging on 4 salad plates. Sprinkle with diced onion and micro greens.Add vinaigrette and freshly ground pepper. Sprinkle salads with Rogue's Heavenly Blue Cheese Finishing Salt.
Once you taste this traditional Mediterranean pizza delight, you’ll crave the aroma and the lingering flavor of our Za’atar Finishing Salt. Great for breakfast, as a compliment to any meat dish or an accompaniment to a pick-me-up afternoon espresso (or Turkish coffee, if you are a Middle East aficionado). Serves 4-8.
Some chilled fire is what we call this cocktail. Our !Fire! and Dilly-O Finishing Salts provide a dual experience: our !Fire!-coated olives are the shot, and the Dilly-O rimmed cocktail is the chaser. You’ll be captured nonetheless by the lingering palatal sensation long after your glass is empty. Makes 1 cocktail.
This delicious blend of scallops and polenta is not only mouth-watering, but also filling. There’s something about our Oregon White Truffle Finishing Salt that enhances even the most delicate of foods, like scallops, which is why you might be just a little reluctant to settle for table salt — or any old sea salt — ever again. It’s been known to happen. Serves 4 (3 scallops per person).