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Goat Cheese Salad

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

Ingredients

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

Vinaigrette

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

Candied Pecans

½ cup Whole Pecans
Powdered Sugar
Water

How To Make

1
Preheat oven to 225 degrees
2
In a bowl, toss pecans with powdered sugar, enough to coat
3
Sprinkle in water to make a paste consistency.
4
Spread out on baking sheet pan Bake for approximately 20 minutes; shake sheet pan halfway through Remove from oven and cool
5
To assemble salad: In a bowl, add all ingredients but put a few pecans aside to use as garnish.
6
Toss with just enough dressing to moisten. Place on a plate and add a few pecans on top.