CALIFORNIA WINE COUNTRY SALADS
In the spirit of the classic French salade composee, we have gathered the best flavors of the California Wine Country and assembled them as one delicious entree.
12 handfuls tender salad greens
1 1/2 cups (6 ounces) toasted whole almonds
3 cups (1 pound) green, red and/or black grapes
6 thick bacon slices, cooked crisp and chopped
3 chicken breasts, grilled, chilled and diced
2 ripe avocadoes, cubed
6 ounces goat cheese, crumbled
Arrange the greens on 6 large plates. Arrange each of the other ingredients in separate clusters on the greens. Serve with small pitchers of Zinfandel Vinaigrette alongside.
ZinVin
1 cup California Zinfandel
1 tablespoon sugar
1/4 cup lemon juice
1 medium shallot, chopped
1 large clove garlic, chopped
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme (1/2 teaspoons fresh)
1/2 cup extra-virgin olive oil
1/2 cup vegetable oil
In a nonreactive saucepan, boil the red wine until it has reduced to 1/2 cup. Cool. In a blender, puree the reduced wine, sugar, lemon juice, shallot, garlic, mustard, salt, pepper and thyme. Gradually add the oils. Keep the dressing refrigerated in a sealed container or bottle for up to one week. Shake well before serving.
