Irish Salad with Orange Sweet Single Malt Dressing

Cooking Time: 8-10 min    Servings: 4-6

Products needed:

Traditional 18 Year Balsamic Vinegar



  • 2 tablespoons orange juice
  • 1 tablespoon single malt whiskey
  • 1 tablespoon honey
  • 2 teaspoon dried thyme
  • 2 tablespoons Olive Scene 18 yr Balsamic Vinegar
  • 1/3 c Olive Scene bold Extra Virgin Olive Oil
  • pinch salt



  • Baby spinach and butter lettuce mix
  • Roasted beets, julienned 
  • small log mild chevre cut into 1 inch slices
  • ½ c ground almonds 
  • 1 orange peeled and sliced into rounds, cut in half, using 4 halves per serving
  • fresh mint, chopped


  1. Whisk olive oil, salt, honey, thyme, orange juice and whisky well.
  2. Slowly whisk in vinegar until well-blended.
  3. This dressing is best when prepared an hour in advance and served room temp.
  4. On a plate, make a base of spinach/lettuce. 
  5. Press cheese rounds into almonds til coated and set aside.
  6. Top salad with beets, then orange slices and almond/chevre rounds.
  7. Sprinkle with mint. 
  8. Add dressing to taste.