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.
- Salad Ingredients
- 1 grapefruit
- 1 orange
- 1 lemon
- 8 oz chèvre cheese
- 2 cups baby lettuce leaves
- ½ cup toasted sunflower kernels
- Dressing Ingredients
- ¼ cup white wine vinegar
- ½ cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon local honey
- Salt and pepper to taste
To prepare the citrus segments, cut the tops and bottoms. Remove the peel and pith with a paring knife. Use the knife to cut the segments out of the fruit, removing any seeds.
To make the dressing, combine the white wine vinegar, Dijon mustard, and honey in a small bowl. Whisk vigorously to combine and slowly drizzle in olive oil while whisking. Season to taste with salt and pepper.
In a large bowl, add lettuce and combine with citrus segments and dressing. Toss to combine.
To serve, crumble chèvre on top of the salad, garnish with sunflower kernels and toast to the warmer days of spring with the Chalk Hill 2020 Estate Sauvignon Blanc or any of our Sauvignon Blanc.