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FORVM Cabernet Sauvignon Wine Vinegar

BUY FORVM HERE

Try our famous Tomato Summer Salad recipe.
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FORVM Cabernet Sauvignon Wine Vinegar is one of those posh vinegars designed to enhance salad dressings, although its uses do not stop there.

This vinegar is a very good seasoning aid and can be used in all sorts of sauces to enhance the flavour, for example a splash added to a tomato based sauce will really bring out the sweetness of the tomatoes. It also makes any salad very special just adding to the leaves after salt, pepper and olive oil, as well as being used for any recipe that requires the use of red wine vinegar.

The 250ml rectangular shaped glass bottle, sealed with a cork that can be pulled out using just your hands and metal seal add to the feeling of quality. The cream coloured label declares the contents inside. Notably the spelling on the bottle is 'FORVM', pronounced 'Forum'.

One other point that is worth mentioning is the fact that a 250ml bottle normally lasts me about 2 months, and I use it nearly everyday. (It can be used very sparingly).

THE TASTE CAFE's Product Rating:   

TOMATO SUMMER SALAD by Berly Ellis
Serves: 6-8	Ready In: 30 minutes
"This salad is exquisite and consistently requested for dinner parties or BBQs. It is a delicious dish on its own, but using FORVM makes it out of this world! Enjoy." -Berly Ellis
EQUIPMENT: cutting board sharp knife spoon whisk peeler microwave (or skillet and stovetop) salad spinner Salad bowl &serving tongs Up to 3 serving ramekins INGREDIENTS: Dressing 1 tbsp FORVM cab. sauv. vinegar 2 tbsp Extra Virgin Olive Oil Dash of Salt & Black Pepper Salad 3 packs of tomatoes 1 small head of red leaf lettuce 1 french cucumber 1 large shallot 1 large avacado 1/4 tbsp Fresh chopped Oregano (McCormick's also works nicely) 1 can kalamata olives (pitted) 2 pieces of crisp bacon (no, bacon bits will not do) 1 container of crumbled Feta Cheese	PREPARATION: Make sure to wash your hands and all ingredients before you start. Crisp the bacon first, then set aside on some paper towel so you can crumble it over the salad, or into a serving ramekin, later. In a separate serving container, whisk together the Forvm, EVOO, salt and pepper and set aside. Tear off the ends of about half of the red leaf and toss into the salad spinner, not a lot of lettuce is used. Slice all tomatoes and less than 10 kalamatas in half, length-wise, tossing the tomatoes into the salad spinner and the olives into a serving ramekin for later. Peel the cucumber and slice in half, length-wise. Then, holding the two halves together, slice the cucumber every 1/4". Toss into salad spinner. Spin any excess water out of the salad and remove the basket, emptying the salad into your serving bowl. Peel the skin off of the shallot and each section then slice each section into thin long slices. Toss into serving bowl. Cut the avacado length-wise into two halves. take out the pit, then carefully score both sides of the avacado length-wise and from side-to-side, then using a spoon, scoop out the sections into the serving bowl. Sprinkle no more than a 1.5 tsp of oregano over salad and toss lightly. SERVICE: To ensure freshness and that everyone loves the dish, serve the salad alone, allowing guests to add olives, bacon, feta cheese and dressing as desired.