We are Back... and with a recipe!

Recently we were at the Legislative Reception in Charleston, WV where we received great comments about the Black Mustard. We met some great people who were all excited about good food. Follow us on twitter @thepigcave to see some pics of the event.

We also are going to share the recipe for the Black Mustard Vinaigrette. Simple and customizable for any taste! Enjoy.

Leftover Black Mustard Vinaigrette

1 bottle   The Pig Cave Black Mustard, almost scraped clean
3 Tbls      White Wine Vinegar, or any flavored vinegar you prefer
1/4 cup    Extra Virgin Olive Oil, (again, or any oil you prefer)
1/2 ea      Small Shallot, minced
1 tsp        Thyme, chopped (or tarragon, parsley... up to you)

Directions:
1. Add all ingredients to the almost empty jar of The Pig Cave Black Mustard.
2. Screw the cap back on tightly
3. Shake vigoursly
4. Shake some more...
5. Enjoy on your next salad of Arugula and Radish with some Charcuterie... or whatever you like
    vinaigrette on!

Thanks again for all the support!