Vinaigrette
Used primarily to dress salad leaves. Usually the ratio using one part Cheetaning Park vinegar is three parts Quality extra virgin Olive oil. 
Other ingredients that can be added are mustard, garlic and chopped herbs. Vinaigrette can be stored for up to three days in the fridge. Vinaigrette is unstable and will separate after one hour. Shake or whisk to re combine.

Balsamic Vinaigrette
Two teaspoons Cheetaning Park Vino Cotto.
Three tablespoons Cheetaning Park Vinegar.
Half a cup quality extra virgin oil.
One teaspoon sea salt.
Freshly ground pepper.

Herb Vinaigrette
Two teaspoons coarse mustard.
Two tablespoons Cheetaning Park Vinegar.
One table spoon Cheetaning Park Vino Cotto.
Third cup quality extra virgin olive oil.
One tablespoon finely chopped chives.
One tablespoon chopped dill.
Salt and pepper to taste.
Shake to combine.

Tarragon Mustard Vinaigrette
One tablespoon Cheetaning Park Verjuice.
Three tablespoons Cheetaning Park Vinegar.
One tablespoon Dijon mustard.
A pinch of salt to taste.
A pinch of pepper to taste.
One small garlic crushed and chopped.
Third cup quality olive oil.
Shake to combine.
Excellent on steamed vegetables and seafood salad.

Fresh Tomato Sauce
Three large Roma tomatoes peeled, seeded and quartered.
Two green onions chopped coarsely.
Third cup Cheetaning Park Red Wine Vinegar.
One tablespoon Cheetaning Park Vino Cotto.
Third cup sweet chilli sauce.
Two gloves garlic quartered.
One teaspoon mustard.
One teaspoon cracked pepper.
Quarter cup chopped parsley.
Combine in a blender until smooth.

Panzanella
One stale loaf ciabatta cut in half. Use only one half remove soft bread and cut the rest into cubes.
Six medium tomatoes chopped.
One Lebanese cucumber de seeded and chopped into cubes.
One chopped red onion.
Combine all the above together.
Combine a quarter cup Cheetaning Park Red Wine Vinegar and shake together with half a cup of quality extra virgin olive oil and one crushed garlic clove and a quarter cup shredded basil leaves.
Pour over and toss into the combined mixture.

Red cabbage, Apple and Caraway Coleslaw
Cut two medium green apples into match stick pieces.
Finely shred half a medium red cabbage.
Toast 2 tablespoons caraway seeds.
Combine in a large bowl and toss in half a cup quality extra virgin olive oil and two tablespoons Cheetaning Park red wine vinegar.

Wild Rice Salad
One cup wild rice cooked in boiling water for 20 minutes.
Pan fry 250g button mushrooms and one clove of garlic until golden brown. Add two tablespoons Red Wine and cook for about one minute.
Cut three celery sticks into thin slices and combine with one cup pecan nuts cut in halves and half a cup raisins.
Place all the above in a large bowl and toss in two tablespoons Cheetaning Park Red Wine vinegar, one teaspoon grated orange rind, quarter cup orange juice, quarter cup extra virgin olive oil and a teaspoon each of orange rind and sugar.