Pistachio Crusted Goat Cheese Salad

Trione Rosé of Pinot Noir paired with Pistachio Crusted Goat Cheese Salad


Spring Greens, Pickled Red Onions, Dried Apricot, Fresh Strawberries, Shaved Almond, Citrus Thyme Vinaigrette

Made by Chef Tim Vallery of Peloton Culinary & Catering
Yield: 6 Servings



2 Cups Pistachio, toasted, chopped
12 Ounces Laura Chenel Goat Cheese
1 Pound Spring Mixed Baby Greens
4 Ounces Dried Apricot, sliced thin
4 Ounces Shaved Almond, toasted
12 Each Strawberries, cleaned, quartered
As Needed Kosher Salt
As Needed Black Pepper, fresh ground
As Needed Citrus Thyme Vinaigrette
¼ Cup Pickled red Onion



Portion the Goat Cheese in 2-ounce wheels.  Coat goat cheese in toasted pistachios.  Place goat cheese on a parchment paper lined baking sheet.  Place into a 400-degree oven for 5 minutes.  In a large mixing bowl place green, Add half of the total amount of apricot, shaved almond, and strawberries.  Season the mixture with salt and pepper.  Add desired amount of vinaigrette.  Mix well and place in serving bowl and garnish with the other half of the apricots, strawberries and shaved almonds on top as garnish.


Pickled Red Onions

2 Each Red Onions, cut in half then thinly sliced
¼ Cup Fresh Cilantro, packed, stems are ok
1 each Bay leaf
1 Teaspoon Black Peppercorn
½ Bunch Fresh Thyme
2 Each  Garlic Cloves, smashed
1 Tablespoon Kosher Salt
1 Tablespoon Granulated Sugar
Pinch Black Pepper, finely ground
5 Ounces Cabernet Vinegar or Red Wine Vinegar
½ Cup Red Wine, reduced by 2/3 (1 ½ cups reduced to ½ cup)



Place the cilantro, bay leaf, peppercorns, thyme and garlic in a sachet (cheese cloth).  Bring the salt, sugar, vinegar and reduced wine to a simmer.  Simmer for 3 – 5 minutes (no longer) Place the onions and sachet into a deep stainless steel pan and pour the simmering hot vinegar mixture over the onions. Place plastic film directly on the onions and lightly weight them down.  Cover the pan tightly and refrigerate overnight.  Store onions refrigerated in pickling liquid until ready to use


Citrus Thyme Vinaigrette

1 Each Garlic Clove
1 Tablespoon Italian Parsley, picked
1 Tablespoon Thyme, picked
1 Each Lemons, zested and juiced
1 Each Orange, zested, and juiced
1 Teaspoon Dijon Mustard
1 Tablespoon Red Wine Vinegar
1 Teaspoon Kosher Salt
1/2 Teaspoons Black Pepper, ground
2 Cups Olive Oil


In a Vitamix blender puree all ingredients except for olive oil.  Then slowly add the oil keeping the mixture emulsified.


A Trione wine bottle of wine in front of a fountain with a logo on it from the Rosé experience awards showing best of class

Trione Wines Wine Awards!

TRIONE 2021 Rosé of Pinot Noir takes home the 'Best of Class' award with 95 points at the Experience Rosé Wine Competition.
Get your hands on this wine before it sells out! Only 200 cases were produced and its only available at the estate and online.

Pair this delicious, fresh Pistachio Crusted Goat Cheese Salad with Trione Rosé of Pinot Noir.
This is so simple to prep some of the ingredients in advance and then pull them together
for a chef-ready salad made to impress your dinner guests this summer!
This citrus vinaigrette is a great one to prepare ahead and keep on hand for any occasion.
It'll quickly become your staple for great salads. This is a staff favorite at Trione, we enjoy sipping this wine shoes off and feet in the sand!
Its a perfect wine to bring to the coast, sip while enjoying a little sunshine at the pool and relaxing in your backyard.