A Unique Olive Oil and Vinegar Tasting Room

Tel: 203.779.5331 | 724 Boston Post Road, Madison, CT

Located Downtown, in the Key Bank Courtyard

Now Open Sunday's 12-4

A Unique Olive Oil and Vinegar Tasting Room

Tel: 203.779.5331 | 724 Boston Post Road, Madison, CT

Located Downtown, in the Key Bank Courtyard

Now Open Sunday's 12-4

Sweet Potato Salad



2 sweet potatoes, cut into bite-size cubes
1 tbsp The Shoreline Vine Extra Virgin Olive Oil
1 tbsp. Seasonello Aromatic Herbal Sea Salt sold at The Shoreline Vine
(or 1/2 tsp sea salt, 1/2 tsp pepper)
3 scallions, chopped
1 large red pepper, chopped
Handful of fresh mint leaves, roughly chopped
Juice of one orange
Juice of one lemon
1/4 cup The Shoreline Vine Milanese Infused Olive Oil



Preheat the oven to 400 degrees.
Place the potatoes on a baking sheet and drizzle with extra virgin olive oil and season with the herbal sea salt (or salt and pepper as an alternative). Bake for about 30-40 minutes.

Whisk together the orange juice, lemon juice and Milanese Infused Olive Oil. Set aside until potatoes are finished cooking. Place the cooked potatoes in a large bowl and add the rest of the chopped vegetables over top. Toss all with the vinaigrette until evenly combined. Add additional salt and pepper if desired. Serve warm immediately or the next day cold after all the flavors have had time to absorb.

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