VINeleven at the Napa Valley Marriott, Chef Brian Whitmer
Recipe: VINeleven Winter Salad
Wine Pairing: Sauvignon Blanc
My favorite culinary expression is the composed salad. Spinach, red leaf, watercress, escarole, arugula and Totsoi are just a few that you will find in my salad bowl this time of the year. Enjoy my Winter Salad, a celebration of garden greens and market vegetables of the moment. Bon Appétit! ~ Chef Brian Whitmer
Recipe: VINeleven Winter SaladWine Pairing: Sauvignon Blanc
My favorite culinary expression is the composed salad. Spinach, red leaf, watercress, escarole, arugula and Totsoi are just a few that you will find in my salad bowl this time of the year. Enjoy my Winter Salad, a celebration of garden greens and market vegetables of the moment. Bon Appétit! ~ Chef Brian Whitmer
Salad Ingredients:
Citrus Vinaigrette Ingredients:
Instructions:
Combine all ingredients in a jar with lid and shake well. Toss washed lettuces with pears and persimmons and a few pomegranate seeds, and add vinaigrette to taste with a pinch of sea salt. Top salads with crumbled cheese and walnuts and sprinkle with a few more pomegranate seeds. Serves 4.
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About VINeleven:
- 5 ounces crumbled blue cheese, (preferably Point Reyes)
- 2 ripe pears, sliced thin, preferably a red pear
- 3 ounces toasted walnuts
- 2 Fuyu persimmons, peeled and cut in small wedges
- 12 ounces washed mixed lettuces
- Seeds from 1 ripe pomegranate
- Sea salt to taste
Citrus Vinaigrette Ingredients:
- 3 T freshly squeezed lemon juice (preferably from Meyer lemons)
- 3 T freshly squeezed orange juice
- 3 T white balsamic vinegar
- ½ cup canola oil
- ½ cup extra virgin olive oil
- ½ t. kosher salt
- Fresh black pepper to taste
Instructions:
Combine all ingredients in a jar with lid and shake well. Toss washed lettuces with pears and persimmons and a few pomegranate seeds, and add vinaigrette to taste with a pinch of sea salt. Top salads with crumbled cheese and walnuts and sprinkle with a few more pomegranate seeds. Serves 4.
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About VINeleven:
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