The Small Batch 25 · No. 25 of 25

1. No.25Photo: Brightland

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   Parasol Champagne Vinegar

   From Brightland · California · @wearebrightland

   Aishwarya Iyer started Brightland in 2018 after finding out how much supermarket olive oil wasn't what the label said. She works with California growers on oils and vinegars; Parasol is a champagne vinegar with a bright citrus edge, gentle enough to sip.

   A vinegar good enough to make a salad the main event. Bitter leaves, a pear and this, and you're set.

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   Cook with it

   Chicory salad with pear and champagne vinaigrette

   20 min · serves 4 · The shallot sits in the vinegar first so it softens, then bitter leaves, sweet pear and hazelnuts carry the dressing.

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   You need

   • 3 tbsp Brightland Parasol Champagne Vinegar
   • 1 small shallot, minced
   • ½ tsp kosher salt
   • 1 tsp Dijon mustard
   • 1 tsp honey
   • ½ cup (120 ml) olive oil
   • 1 head radicchio, torn
   • 2 heads Belgian endive, leaves separated
   • 1 crisp pear, thinly sliced
   • ⅓ cup (45 g) toasted hazelnuts, chopped
   • 2 oz (55 g) Parmigiano or Pecorino, shaved
   • Black pepper

   How to make it

   1. Stir the vinegar, shallot and salt in a jar and let it sit 10 minutes.
   2. Add the mustard, honey and olive oil, close the jar and shake until creamy.
   3. Put the radicchio, endive and pear in a wide bowl.
   4. Toss with just enough dressing to coat; keep the rest in the fridge for the week.
   5. Top with the hazelnuts, shaved cheese and black pepper.

   Chef's own recipe, written for Parasol Champagne Vinegar. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

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Brightland didn't pay to be here. Order goes straight to their shop. The recipe is Chef's own, in our words, made for Parasol Champagne Vinegar.