Wine & Dine

Episode #7 - Spring Salads

Spring Fruit Salad
Stoney Ridge Raspberry Wine Vinaigrette
Brown Sugar Glazed Walnuts
Dustin’s Favorite Salad

Herbed Citrus Dressing
Parmesan Baskets

Spring Fruit Salad

1 large head of Bibb or Boston lettuce
1 fresh pear, sliced thin
1 ½ - 2 cups fresh raspberries, blackberries or strawberries (whatever is in season)
1 – 1 ½ cups brown sugar glazed walnuts or pre-packaged glazed nuts
½ cup fresh, chopped scallions

Thoroughly wash and dry lettuce leaves. Gently tear into smaller pieces and drizzle with half of Stoney Ridge Raspberry Wine Vinaigrette. Toss to coat leaves. Transfer to individual salad plates. Top with fresh, washed berries, pear slices and sugared walnuts. Drizzle each plate with remaining vinaigrette. Garnish with fresh chopped scallions. Wedges of soft, white cheeses would be a great compliment! Serve with Stoney Ridge Proprietor’s Blend, Barn Dance White or Moonlight Cruise. Serves 4

Stoney Ridge Raspberry Wine Vinaigrette

¼ cup Stoney Ridge Raspberry Patch Wine
¼ cup Extra Virgin Olive Oil
2 T. balsamic vinegar
Fresh ground pepper

Place all ingredients in a glass jar with lid. Shake vigorously. Season to taste. Can be refridgerated for up to one month. Use at room temperature for better flavor.

Brown Sugar Glazed Walnuts

1 ½ cups whole raw walnuts
¼ cup brown sugar
Pinch of salt
1 large egg white

Combine walnuts with brown sugar and salt in small bowl. Add the egg white and stir to combine. Using a slotted spoon or a fork, transfer nuts to a rimmed, greased baking sheet, or line with parchment paper. Bake nuts at 350º until they are golden brown, 10-12 minutes, then turn off the oven, leaving the baking sheet inside with the oven door closed for 10 minutes to dry the nuts. Cool completely before serving. Store nuts in airtight container, placing wax paper between layers to separate. Can be stored at room temperature for up to 3 weeks.

Note: any type of nuts may be used.

Dustin’s Favorite Salad

1 - 12 oz bag of Broccoli Slaw
1 small red onion, chopped
8 oz. of cooked, whole grain spaghetti noodles
1 - 4 oz. package of sunflower seed or roasted pumpkin seeds

Dressing:
1/3 cup apple cider vinegar
1/3 cup Extra Virgin Olive Oil
1/3 cup sugar or honey
2-4 cloves of fresh garlic, minced
1 t. paprika
1/2 t. tumeric
1 t. onion powder
Salt and pepper to taste

Cook spaghetti noodles according to package directions. Cool under cold water and drain thoroughly. Add chopped red onion, bag of broccoli slaw and seeds. Blend all ingredients for dressing. Pour over salad and toss. Chill. Store overnight in refridgerator. Serve with a semi-dry white wine such as Stoney Ridge Vignoles or Riesling.

Note: Moisture may be absorbed during chill time.
Season with extra dressing ingredients (oil, vinegar,
etc.) if needed.

Herbed Citrus Dressing

2 T. Fresh orange, lemon, or grapefruit juice
2 T. White vinegar
2 t. White wine
4 T. Extra Virgin Olive Oil
1 T. Honey
1 T. minced garlic
2 T. Fresh, chopped herbs (dill, parsley, oregano)

Place all ingredients in glass jar and shake vigorously.

Parmesan Baskets

5 oz. shredded (not grated) Parmesan cheese

Heat 10” nonstick skillet over medium-high heat. Sprinkle a thin layer shredded Parmesan into a disk shape (keep cheese light around the edges so it looks lacy). When disk is slightly golden underneath, carefully remove it using a spatula and fingers and quickly drape over a glass, golden side up, and press to form a bowl. Cooled baskets can sit for several hours. Makes 6 bowls. Cool and fill baskets with your favorite assorted greens and vegetables, and drizzle with Herbed Citrus Dressing.