FFWSSignatureSOUPS & SALADS
Courtesy of Well Worn Fork.
A lovely autumn salad to serve as a side dish for your next holiday meal.
Pairing: 2010 Kuleto Estate Syrah
For the salad:
3 cloves garlic, peeled and crushed
1 sweet potato, peeled and diced
2 TBS olive oil
4 C ciabatta bread, cubed
4 C arugula
6 dates, pitted and chopped
14 grapes, halved
6 slices pancetta
Parmesan peels, as garnish
Salt & Pepper
For the dressing:
1 large shallot, peeled and sliced
1/2 tsp red pepper flakes
1 TBS brown sugar
1/4 C red wine vinager
1 TBS whole grain mustard
1 tsp honey
1/2 C olive oil
Salt & Pepper
Preheat your oven to 350 degrees. Put the diced sweet potato, crushed garlic cloves, olive oil, salt and pepper on a sheet tray (mixed well). Put in the oven to roast for 40-45 minutes. Flip half way through.
While potatoes are cooking, saute the shallots in a bit of olive oil with salt and pepper until translucent. Add the red pepper flakes and brown sugar. Cook for 1-2 minutes.
To a bowl, whisk together the shallot/brown sugar mixtures with the rest of the dressing ingredients. Taste for seasoning.
When potatoes/garlic is done, chop the garlic and add to the dressing.
In a larger bowl, combine the arugula, dates, grapes, and roasted sweet potatoes. Set aside.
Place the cubed bread on a sheet tray and place in the oven for 3-4 minute just to get crisp on the outside. Remove and add to salad bowl.
Turn the oven down to 300 degrees. Put the pancetta slices on a lined sheet tray and place in the oven for 15 minutes (flip half way through). Remove, chop, and add to salad bowl.
Toss with salad dressing and top with parmesan peels.
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