Food & Wine Pairing: Winter Salad & Sauvignon Blanc

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VINeleven at the Napa Valley Marriott, Chef Brian Whitmer

recipe_NVMarriott_salad.jpgRecipe: 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

Salad Ingredients:
  • 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

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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