Hello food and wine lovers! Chef Olan Cox here from the heart of Mendocino County, California, sharing a Citrus Cream Salad recipe with you.
The ingredients to this salad will be a natural complement to the wine you are drinking. The creamy dressing makes a lovely pairing with our Chardonnay, Sauvignon Blanc and even Pinot Noir. This salad would complement roast or grilled meats and vegetables.
Butter Lettuces, Strawberries, Radishes, and Chevre with a citrus-herb cream dressing
- 10 oz of baby spinach, baby Romaine or arugula
- 6 thinly sliced radishes or sweet turnips (watch your fingers!), soak in ice water for 15 minutes
- and drain
- 6 strawberries cut into 6 lengthwise wedges
- One bunch of fresh dill
Citrus Cream Dressing
- ½ cup heavy cream
- ½ teaspoon grated lemon zest
- 1 tablespoon white wine vinegar
- 2 tablespoon fresh lemon juice
- 1 tablespoon grated shallot
- 3 tablespoons extra virgin olive oil
- Season with salt and black pepper to taste
- *Optional additional herbs: plucked mint, fresh basil, parsley
Directions
Add all dressing ingredients into a tight-fitting, leak-proof jar and shake to incorporate for 30 seconds. Don’t be shy to add more salt and pepper or lemon juice.
Add the lettuce, strawberries, radishes, half the crumbled chevre and herbs in a large bowl, add ⅔ of the dressing and toss well. Taste and season more if needed.
Top with remaining crumbled chevre and serve. I also love this dressing with added textures you might have in the pantry such as toasted pine nuts, almonds, sunflower seeds, pepitas, crispy croutons or anything that comes to
mind.
Bonterra’s Chardonnay with a touch of residual sugar will complement this salad of flavorful fresh greens with a lush creamy dressing and fresh goat cheese. Want to deepen the flavor of this salad? Substitute the fresh goat cheese for an aged goat, Romano, parmesan or gouda cheese and pair with our Sauvignon Blanc.
-Chef Olan Cox
