Salads

Spring Stone Fruit Salad

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Ingredients
1/3 cup Sherry vinegar
1/3 cup extra virgin olive oil
1 shallot, minced
1 tbsp honey
Sea Salt and freshly ground black pepper
3 cups mixed stone fruit, peaches, nectarines, plums,
apricots, or cherries, sliced into wedges
1 fennel bulb, thinly sliced
1 head butter lettuce
1/3 cup roasted, salted marcona almonds
2 oz crumbled goat or feta cheese
1/3 cup fresh mint leaves, torn or left whole if small

Instructions
Wash and spin dry whole leaves of butter lettuce and set aside.  Whisk together olive oil,
sherry vinegar, shallot and honey in a mixing bowl. Add salt and black pepper to the dressing, to
taste.

Arrange butter lettuce leaves on a lovely serving platter. Place fennel slices and stone fruit on
them. Scatter marcona almonds, goat cheese and mint over the top. Drizzle the dressing over
the salad and serve. Alternatively, this salad could be divided and served on individual plates.

Pair with Cooper-Garrod Rosé

www.garrodfarms.com

Farro and Green Olive Salad with Walnuts and Raisins

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Ingredients

1 1/4 cups farro (1/2 pound)
Fine sea salt
1 cup walnuts (3 1/2 ounces)
2 1/2 cups pitted green olives, preferably Castelvetrano, chopped (11 ounces)
4 scallions, white and light green parts only, finely chopped
1/3 cup snipped chives
2 tablespoons golden raisins
1/2 teaspoon crushed red pepper
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon honey
Shaved Pecorino cheese, for serving

Instructions

1. Preheat the oven to 375°F. In a medium saucepan, combine the farro with 4 cups of water and 1/2 teaspoon of salt. Bring to a boil and simmer, partially covered, until the farro is tender, about 20 minutes. Drain the farro and
spread it on a baking sheet to cool.
2. Meanwhile, place the walnuts in a pie plate and toast for 5 to 7 minutes, until lightly golden and fragrant. Let cool, then coarsely chop.
3. In a large bowl, combine the farro, walnuts, olives, scallions, chives, raisins, crushed red pepper, olive oil, lemon juice and honey and season with salt. Toss well. Transfer the salad to a platter, garnish with the cheese and serve.

Pair with Cooper-Garrod Wines

www.garrodfarms.com

Cherry Blossom Shrimp Salad

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Serves 2.  (Easily multiplied to serve more.)

  • 5 T. mayonnaise
  • 1 T. Dijon mustard
  • 1 T. + 3 T. olive oil
  • 1 T. water
  • 1 c. cherry or plum tomatoes, halved
  • 4 c. mixed greens
  • ½ lb. large shrimp, peeled and deveined
  • ¾ c. panko breadcrumbs

Combine mayonnaise and Dijon in medium bowl.  In large salad bowl, whisk together 2 T. of the mixture, 1 T. oil, and 1 T. water with salt and pepper to taste.  Add tomatoes and greens.  Pat shrimp dry.  Toss with mayo mixture in medium bowl to coat.  Put panko in a pie plate and press shrimp to coat both sides with crumbs.  Heat 3 T. oil in large skillet.  Add shrimp and cook, turning once, until golden, crisp, and cooked through.  Toss salad and divide between two plates.  Top with cooked shrimp.

Accompany with Cooper-Garrod Chardonnay

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Summer-ripe Salad

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Serves 4

  • 1/4 c. canola oil
  • 2 T. white wine vinegar
  • 2 T. honey
  • 1/4 t. onion powder
  • 1/4 t. garlic salt
  • 1/2 t. poppy seeds
  • 3 large peaches
  • 2 c. diced cooked chicken
  • 1/2 c. diced red onion
  • 6 c. salad greens
  • 1/2 c. chopped walnuts

In a large bowl, whisk together oil, vinegar, honey, onion powder, garlic salt, and poppy seeds. Add fresh ground pepper to taste. In the same bowl, cut up 2 peaches into bite-size pieces. Add chicken and onion. Toss to coat. Cover and chill up to 2 hours. At serving time, arrange salad greens on plates. Top with chicken mixture and walnuts. Slice the remaining peach as garnish. (You can double the dressing and pass on the side.)

Serve with Cooper-Garrod Chardonnay

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Jackson Square Salad

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Serves 4

  • 1/2 cup vegetable oil
  • 1/4 cup chopped onion
  • 1/4 cup white wine vinegar
  • 1/4 cup honey
  • 1 teaspoon Tabasco sauce
  • 6 cups assorted greens
  • 2 cups diced, cooked chicken
  • 2/3 cup blue cheese, crumbled
  • 2/3 cup pecans, coarsely chopped
  • 1 avocado, peeled, pitted, diced

Combine greens and endive in large bowl. Toss with enough dressing to coat. Add remaining ingredients. Drizzle with more dressing; toss gently. Arrange on 4 serving plates and serve with warm, crusty rolls or sourdough bread.

Accompany with Cooper-Garrod Chardonnay

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Fresh Herb & Wine Vinaigrette for Romaine and Roquefort Salad

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Serves 8

  • 2 tablespoons Cabernet Sauvignon
  • 1/4 cup red wine vinegar
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 teaspoons sugar
  • 1/4 cup chopped fresh basil
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon minced shallots
  • 1 garlic clove, minced
  • 1 cup olive oil
  • salt and pepper to taste
  • 2 heads romaine lettuce, washed, spun, and torn
  • 4 oz. Roquefort cheese, crumbled

Combine first 10 ingredients in medium bowl. Gradually whisk in olive oil. Season to taste with salt and freshly ground pepper. Toss vinaigrette with lettuce and divide among 8 salad plates. Sprinkle with Roquefort and serve. (Attributed to the Pleasanton Hotel)

Made with Cooper-Garrod Cabernet Sauvignon

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Mixed Greens and Duck Salad

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Serves 2, can be doubled

  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. white balsamic vinegar
  • 2 slices shallot, minced
  • Salt and fresh ground pepper
  • 2 boneless duck breasts
  • 1 tsp. butter
  • 6 c. mixed greens
  • 1/3 c. pomegranate Craisins
  • 1/3 c. crumbled blue cheese
  • 1⁄4 c. slivered almonds

In large bowl, whisk together oil, vinegar, shallot, salt and pepper. Heat butter in skillet over medium heat. Rinse duck breasts and pat dry; sprinkle with salt and pepper. Cook skin side down about 5 minutes, until skin is golden and crisp. Turn and cook about 5 minutes more. Meanwhile, toss remaining ingredients in bowl with dressing. Divide among two dinner plates. When duck is cooked through, drain on paper towels before slicing crosswise. Arrange atop plated salad; serve with crusty bread alongside.

Accompany with Cooper-Garrod Pinot Noir

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Forbidden Rice and Quinoa Salad

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Serves 4

  • 1⁄4 c. black rice
  • 1⁄2 c. red quinoa
  • 1 bay leaf
  • 1⁄4 tsp. salt
  • 2 Tbsp. olive oil, divided
  • 3⁄4 c. finely chopped onion
  • 2 garlic cloves, minced
  • 1 tsp. cumin seeds
  • 1 1⁄2 Tbsp. lemon juice
  • 2 Tbsp. chopped cilantro
  • 2 Tbsp. chopped parsley
  • 1 Tbsp. chopped chives
  • 1 avocado, cut into chunks
  • 2 c. cubed, cooked chicken

Bring rice and 1⁄2 c. water to boil in small saucepan; reduce to simmer, cover, cook about 16 minutes for water to absorb. In medium saucepan, bring quinoa, bay leaf, salt, and 1 c. water to boil; reduce to simmer, cover, cook about 15 minutes until tender. Drain; return to hot pan. Cover and let sit 15 minutes. Discard bay leaf, fluff with fork, put in large bowl. Heat 1 Tbsp. olive oil in skillet; add onion, cook until soft, stirring some. Add garlic and cumin; cook 2 minutes, stirring often. Add to quinoa. Add rice and mix. Stir in 1 Tbsp. olive oil, lemon juice and fresh herbs. Salt and pepper to taste. Add avocado and chicken.

Accompany with Cooper-Garrod Syrah

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A Salad for Chardonnay

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  • 3 Tbsp. apple cider vinegar
  • 1 Tbsp. honey
  • 4 tsp. Dijon mustard
  • ¾ c. canola oil
  • 1 tsp. poppy seeds
  • Mixed spring greens
  • 2/3 c. candied walnuts, chopped
  • 2 pears, peeled and cut into ½” pieces
  • Blue Cheese optional

Whisk together vinegar, mustard and honey; gradually whisk in oil, then poppy seeds.  Place greens, walnuts, and pears in salad bowl – also blue cheese if you choose to.  Add enough dressing to toss – you may have extra.  Divide among 8 plates to serve. 

Accompany with Cooper-Garrod Chardonnay

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