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Asparagus Salad with Ricotta Salata and
Champagne Dressing

by Executive Chef Carlo Cavallo

This delicious and nutritious salad is as pleasing to the eye as it is to the palate. An excellent start to an excellent meal.

Pairing: Sauvignon Blanc

Servings: 4

Ingredients for Dressing:
2 shallots, diced fine
2 tablespoons Champagne vinegar
2 tablespoons lemon juice
1 tablespoon of honey
salt to taste
1/3 cup extra virgin olive oil
4 tablespoons crème fraîche

Ingredients for Salad:
24 large asparagus spears, cleaned, poached al dente
2 radishes, sliced paper thin
3 ounces of ricotta salata cheese*, shaved thin
1 bunch of chives, thinly sliced
salt and pepper to taste

Directions for the Dressing:
To make the vinaigrette, whisk the shallots, vinegar, lemon juice, honey, and a pinch of salt. Then slowly whisk in the olive oil and crème fraîche.

Directions for the Salad:

Put the asparagus in a salad bowl, season with salt and pepper, and dress lightly with the vinaigrette. Divide the salad among 4 plates and top with the radish, shaved ricotta salata and chives.

*Ricotta salata is a variation of ricotta that has been pressed, salted and dried.

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Chalk Hill Estate Tour
Your tour will being with a discussion of the varied terroir of our 1300-acre estate, the Chalk Hill appellation, and our unique history and approach to viticulture. This tour includes tastings of our current wines. For reservations, email us at

Picnic at the Estate
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Featu​red Wines

Sauvignon Blanc - Featured

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