Springtime is here and so is warmer weather. We are fortunate to have ample supply of incredible seasonal produce available at our local farmers markets.
We wanted to feature our favorite seasonal veggies alongside a perfect pairing with Trione wines.
While many of us gravitate towards Sauvignon Blanc, Rosé or other lighter-style wines, we serve many of our seasonal dishes with Chardonnay.
The River Road Ranch Chardonnay is clean and crisp with hints of green apple, cinnamon, lemon rind, and orange blossom.
This wine is perfect on its own but pairs wonderfully with so many different dishes. This bright salad is an excellent complement to this rich, complex wine.
Make it as an appetizer, a side dish or enjoy as your main entrée by adding grilled chicken.
Golden Beet, Arugula & Mandarin Salad
Makes 6 Servings
Ingredients:
3 Each Golden Beets, medium size
3 Tablespoons Olive Oil
½ Cup Sunflower Seeds, shelled, toasted
1 Cup Mandarin Orange Segments
8 Cups Arugula
2 Each Watermelon Radish, Peeled, thinly sliced
¼ Cup Green Goddess Dressing (recipe Below)
To Taste Kosher Salt
To Taste Black Pepper, freshly ground
To Taste Shaved Almond, toasted
Method:
Rub the beets with kosher salt, pepper, and olive oil. Wrap them tightly in aluminum foil, place on a baking sheet and bake at 350-
degree oven until tender about an hour. Let the beets completely cool. Peel and cut.
Assemble the salad: In separate bowls lightly dress the arugula, beets, radish and orange segments. Adjust Seasoning with kosher
salt and fresh ground black pepper. Carefully divide the dressed ingredients onto the plate, garnish with shaved almond.
Green Goddess Dressing
Makes 1 ¼ Cups
Ingredients:
1 Each Garlic Clove, smashed
2 Tablespoons White Wine Vinegar
1 Teaspoons Lemon Juice, fresh squeezed
3 Tablespoons Basil
1 Tablespoon Tarragon
3 Tablespoons Chives, chopped
1 Cup Italian Parsley Leaves, stems removed
1 Cup Spinach Leaves
2 Each Anchovies, salt packed
3/4 Cup Buttermilk
3/4 Cup Olive Oil
To Taste Kosher Salt
To Taste Black Pepper, freshly ground
Method:
In a vita mix blender combine the garlic, vinegar, lemon juice, herbs, spinach anchovies and buttermilk and puree until completely
emulsified. With the blender on a low speed slowly add the oil to the mixture. Check seasoning with kosher salt and fresh ground
black pepper.
Recipe courtesy of Peloton Culinary & Catering
