Saint Patrick's Day Ploughman's Platter

February 28, 2013


  • 2 tablespoons Lucero White Lemon Balsamic Vinegar
  • 1 tablespoon whole-grain Dijon mustard
  • 1 tablespoon Little Thief Sweet Roasted Garlic Mustard
  • 1 teaspoon honey
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup Lucero Miller’s Blend Extra Virgin Olive Oil
  • 8 cups chopped romaine lettuce
  • 3 (3-ounce) links chicken apple sausage, cooked and sliced diagonally
  • 4 ounces medium cheddar cheese
  • 3 slices Brown Soda Bread, each cut in half
  • 2 ounces cornichons
  • 1 jar of Lucero Roasted Tomato Tapenade
  • ¼ cup of Lucero Traditional Balsamic Vinegar
  • 2 tablespoons of dark brown sugar


  1. Combine first 5 ingredients in a large bowl, stirring well. Slowly drizzle oil into vinegar mixture, stirring constantly with a whisk. Add lettuce; toss to coat. Arrange salad on a platter with sausage, cheese, Brown Soda Bread, and cornichons.
  2. Drain Roasted Tomato Tapenade and stir together with Traditional Balsamic Vinegar and brown sugar to make Chutney, place mixture in a bowl; add to platter.

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