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Salad of Kale

Recipe Date:
October 28, 2014
Serving Size:
3
Cook Time:
00:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • For the Syrah soaked cherries:
  • 1/4 cup Dried cherries
  • 1/4 cup Summerwood Syrah
  • For the dressing:
  • 1/4 cup White wine vinegar
  • 1 tsp Dijon mustard
  • 3/4 cup Extra virgin olive oil
  • 1 Clove garlic, chopped
  • 1 Shallot, chopped
  • 1/2 tsp Dried oregano
  • For the salad:
  • 2 cups Chopped or sliced Kale any variety, sliced thin
  • 1/2 cup Sunflower or radish sprouts
  • 2 cups Arugula
  • 1/4 cup Marcona almonds or blanched almonds
  • 1/4 cup Blue cheese
  • 1 tbsp Los Olivos Fig Balsamic, sold in our tasting room
Directions

For the Syrah soaked cherries:

  • ¼ cup dried cherries
  • ¼ cup Summerwood Syrah

Combine and allow to sit overnight or for at least 4 hours.

 

For the dressing:

  • ¼ cup white wine vinegar
  • 1 teaspoon Dijon mustard
  • ¾ cup extra virgin olive oil
  • 1 clove garlic, chopped
  • 1 shallot, chopped
  • ½ teaspoon dried oregano

Puree all ingredients together.

 

For the Salad:

  • 2 cups chopped or sliced Kale any variety, sliced thin
  • ½ cup sunflower or radish sprouts
  • 2 cups arugula
  • ¼ cup marcona almonds or blanched almonds
  • ¼ cup blue cheese
  • 1 tablespoon Los Olivos Fig Balsamic, sold in our tasting room

Combine kale, sprouts, and arugula in a bowl.  Add in 3 tablespoons of dressing, blue cheese, marcona almonds, and 2 tablespoons of the Syrah soaked cherries. Toss all together and drizzle with the Fig balsamic.