Soups & Salads

Setting the stage to showcase fresh produce...

The culinary chameleons that they are, soups and salads can be light appetizers or hearty entrées. They can be lighter fare that provides just a little taste to stimulate the appetite, or they can be full-on, hearty comfort food for a great evening with your family or friends. In wine country, soups and salads are an excellent way to highlight the freshest ingredients from our culinary gardens. Our FFWS Executive Chefs have provided some great options here, as always, paired with our most excellent wines.

Asparagus Salad with Ricotta Salata and Champagne Dressing

Recipe Courtesy of: 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.

Autumn Salad

Recipe Courtesy of: Well Worn Fork

A lovely autumn salad to serve as a side dish for your next holiday meal.

Citrus and Chèvre Salad with a White Wine Vinaigrette

Recipe Courtesy of: Chef Alec Graham

The beautiful assortment of tender spring lettuces emerging in Chalk Hill's culinary garden inspired this Citrus and Chèvre Salad that pairs beautifully with our Estate Sauvignon Blanc.

Dungeness Crab & Beet Salad

Recipe Courtesy of: Chef Shane McAnelly

Simple but decadent salad that's quick and easy to put together, but doesn't skimp out on flavor. To pair, pick up a bottle of Sebastiani Sauvignon Blanc; the aromas on the nose are lemongrass and grapefruit, which go well with the citrus of the salad. 

Heirloom Carrot Soup with Ginger Mint Yogurt

Recipe Courtesy of: Alec Graham, Foley Food & Wine Society

Sweet carrots take on a new life with this slow cooked soup, set off by a touch of refreshing ginger and mint infused yogurt. 

Insalatina di Aragosta Lobster Salad

Recipe Courtesy of: Executive Chef Carlo Cavallo

A healthy and sophisticated version of the seafood salad, this recipe is a creative take on the more traditional approach. Refreshing, tasty, and packed with protein.

Potato Leek Soup with Truffled Mushrooms and Prawns

Recipe Courtesy of: Executive Chef Carlo Cavallo

Enjoy a soup rich enough to be served as a meal. The intoxicating aroma of truffle oil enhances the enjoyment of this dish.

Seared Scallops with Citrus Fennel Salad

Recipe Courtesy of: Alec Graham, Foley Food & Wine Society

A quick and delicious salad in just 10 minutes. 

Warm Goat Cheese and Heirloom Beet Terrine

Recipe Courtesy of: Executive Chef Carlo Cavallo

Beets and goat cheese are two of the best pairings for pinot noir. Together they create a flavorful and satisfying starter.

Zuppa di Pesce — Lobster and Crab Stew

Learn the secret to creating a rich and nutritious seafood stew with this recipe.