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Goat Cheese Salad

This wine pairing recipe is courtesy of Chef Liz Thompson of Liz tried our Roussanne and Belle Blanc and created this goat cheese salad to complement the wines. Photo by Andrew Flinn. Download Recipe PDF


2 cups Arugula
¼ cup Goat Cheese, crumbled
⅓ cup Candied Pecans (see recipe, right)
⅓ cup Anjou Pears, Thinly Sliced


¼ Olive Oil
4 tbsp. Glazed Balsamic (available at most supermarkets)
Pinch of Sea Salt

Candied Pecans

½ cup Whole Pecans
Powdered Sugar

How To Make

Preheat oven to 225 degrees
In a bowl, toss pecans with powdered sugar, enough to coat
Sprinkle in water to make a paste consistency.
Spread out on baking sheet pan Bake for approximately 20 minutes; shake sheet pan halfway through Remove from oven and cool
To assemble salad: In a bowl, add all ingredients but put a few pecans aside to use as garnish.
Toss with just enough dressing to moisten. Place on a plate and add a few pecans on top.