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  • Vidal Icewine: Vinaigrette On Bitter Greens

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    This recipe uses Vidal Icewine in a vinaigrette dressing for bitter greens. The dressing is made by stirring together 3 tbsp of Vidal Icewine, 1 tsp white wine vinegar, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp pepper. While whisking, 1/3 cup of olive oil is slowly drizzled in to emulsify the mixture. Finally, 1 tbsp each of minced shallot and chopped fresh dill are stirred in. The dressing coats up to 10 cups of mixed bitter greens and chopped pears and pecans, with crumbled goat or blue cheese as a finishing touch.

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    This recipe uses Vidal Icewine in a vinaigrette dressing for bitter greens. The dressing is made by stirring together 3 tbsp of Vidal Icewine, 1 tsp white wine vinegar, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp pepper. While whisking, 1/3 cup of olive oil is slowly drizzled in to emulsify the mixture. Finally, 1 tbsp each of minced shallot and chopped fresh dill are stirred in. The dressing coats up to 10 cups of mixed bitter greens and chopped pears and pecans, with crumbled goat or blue cheese as a finishing touch.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    11 views1 page

    Vidal Icewine: Vinaigrette On Bitter Greens

    Uploaded by

    api-25948586
    This recipe uses Vidal Icewine in a vinaigrette dressing for bitter greens. The dressing is made by stirring together 3 tbsp of Vidal Icewine, 1 tsp white wine vinegar, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/4 tsp pepper. While whisking, 1/3 cup of olive oil is slowly drizzled in to emulsify the mixture. Finally, 1 tbsp each of minced shallot and chopped fresh dill are stirred in. The dressing coats up to 10 cups of mixed bitter greens and chopped pears and pecans, with crumbled goat or blue cheese as a finishing touch.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    S I G N AT U R E R E C I P E S F E AT U R I N G

    Vidal Icewine

    Vinaigrette on Bitter Greens


    3 tbsp Inniskillin Stir the Icewine with the vinegar, Dijon, salt and pepper
    Vidal Icewine until well combined. Whisking constantly, slowly drizzle
    in the olive oil, until mixture is emulsified. Stir in the
    1 tsp White Wine
    shallot and dill. Makes 2/3 cup.
    Vinegar
    ½ tsp Dijon Mustard Recipe makes enough to coat up to 10 cups of salad
    ingredients. For a show stopping salad, toss this
    ¼ tsp Salt dressing with mixed bitter lettuces such as chicory,
    ¼ tsp Pepper arugula and radicchio as well as chopped pears and
    pecans. Crumble goat or blue cheese over the salad
    ¹⁄³ cup Light Olive Oil before serving for a delicious finishing touch!
    1 tbsp Minced Shallots
    Developed by Dana McCauley & Associates
    1 tbsp Chopped
    Fresh Dill

    inniskillin.com

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