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Posts Tagged ‘Danza Del Sol’

Grilled Sausages with Fig and Onion Jam

Wednesday, September 26th, 2018

Chances are you’ll find many other uses for this fragrant sweet-tart jam. Enjoy it on a grilled-cheese or ham sandwich or serve it with a cheese or charcuterie board. It’s the perfect complement for fresh goat cheese or a tangy Cheddar. Pair with your favorite Temecula Valley Cabernet Sauvignon or Syrah.

Serves 4

Ingredients:

¼ pound (125 g) dried Calimyrna figs, stems removed
2 tablespoons extra virgin olive oil
1 large yellow onion, about 10 ounces (315 g), halved and thinly sliced from root to stem
1 teaspoon minced fresh thyme
½ teaspoon ground fennel seed
Kosher or sea salt and freshly ground black pepper
1 tablespoon sherry vinegar, or more to taste
4 fresh Italian sausages, hot or sweet, 5 to 6 ounces (155 g to 185 g) each

Directions:

Put the figs in a small saucepan with 1 cup (8 fl oz/250 ml) water. Bring to a simmer over medium heat and simmer for 2 minutes. Cover and set aside for 30 minutes.

Heat the olive oil in a large skillet over medium-low heat. Add the onion, thyme, and fennel seed. Season with salt and pepper. Cook, stirring often, until the onions are soft, golden-brown, and sweet, about 30 minutes. Lower the heat if necessary to prevent burning.

While the onions cook, prepare a medium-hot charcoal fire or preheat a gas grill to medium-high.

Lift the figs out of the liquid with a slotted spoon and slice thinly. Add the figs to the onions, along with the sherry vinegar and 2 tablespoons of the fig-cooking liquid. Cook, stirring often, until the liquid has been absorbed and the flavors have merged, 3 to 4 minutes. Taste for seasoning. The jam should be moist with a balanced sweet-tart flavor.

Grill the sausages until they are nicely browned all over and feel firm when probed, about 10 minutes. Serve immediately with the warm jam.

Suggested Pairings:

Bel Vino Winery ~ Cabernet Sauvignon Vintners Selection – Aromas & flavors of black cherry, plum and dark chocolate.

Callaway Winery ~ 2014 Winemaker’s Reserve Syrah – Dark, spicy and brimming with black fruit, this vintage will only get better with time.

Danza Del Sol Winery ~ 2014 Syrah – Flavors of ripe black cherry, plum and hints of chocolate and tobacco laced finish.

Gershon Bachus Vintners ~ 2010 Aquilo God of North Wind Cabernet Sauvignon –  The smooth velvety finish carries a blackberry undertone

Recipe and photo courtesy of the Wine Institute of California

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Summertime Sipping!

Friday, June 1st, 2018

Barbecues are a great way to enjoy the outdoors and celebrate the day with Dad. And all that grillin’ just screams for a good red wine. But if you’re thinking it’s too warm for red, think again! With these few tips, finding the perfect summer sip won’t have to put your love of red on hold.

  • Chill out! Pop your bottle of red wine in the fridge for about 30 mins – or in an ice chest for about half that – and you’ll be amazed at how much more refreshing it will taste.
  • No or Low Oak wines are generally fresher and fruitier.
  • Low to Moderate Alcohol levels usually equate to lower tannin levels for a wine that won’t weigh you down.
  • Light to Medium bodied wines tend to be easy on the palate, bright and light.

So, whether you’re in the backyard or on the beach – serving burgers and brats, or steak and grilled veggies – there’s tons of options for pairing your favorite Temecula Valley wine with whatever you’re serving up.

If the mainstay is red meat, a spicy Zinfandel or Syrah would be perfect. If you’re looking for a more mellow choice, a fruit forward Merlot always works; it’s also great with chicken, pork chops or fish. If your fave is a Cabernet, go ahead and drink what you like. But try not to shortchange your options. Go for a nice red blend for the best of all worlds. And don’t forget about a blush wine; there’s nothing a nice dry rosé can’t do for spicy ribs and coleslaw – or a plate of spicy hot wings!

A few Temecula Valley wine suggestions for your next barbecue:

Baily Winery ~ Rosé of Sangiovese: fun, fruity and full of character

Danza del Sol Winery ~ Grenache: the color is light, but the aromas are bright

Maurice Car’rie Winery ~ Cody’s Crush: Cabernet Sauvignon, Merlot and Petite Sirah blend

Oak Mountain Winery ~ Merlot: berry, raspberry, blackberry, plum, and abundant smokey oak

Robert Renzoni Vineyards ~ Big Fred’s Red: ripe blueberry and black cherry, hints of caramel

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Wine Country Recipe ~ Moroccan Chicken with Roasted Lemons and Green Olives

Thursday, March 29th, 2018

Meaty chicken thighs are braised and crisped in an aromatic broth infused with roasted citrus and North African spices. Pair with your favorite Temecula Valley Sauvignon Blanc.

Serves 4

Ingredients:

4 bone-in, skin-on chicken thighs, about 2 pounds
Salt and freshly ground black pepper
2 tablespoons olive oil, divided
1 large lemon, cut into 8 wedges, seeded
2 large yellow onions, thinly sliced
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon sweet paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1 cup chicken stock
1 (3-inch) cinnamon stick
20 pitted green olives

Directions:

Heat the oven to 350°F.

Season the chicken with salt and pepper. Heat 1 tablespoon oil in a large, deep skillet with lid or Dutch-oven over medium-high heat until shimmering. Brown the chicken, skin-side down, then flip and cook 2 minutes; transfer to a plate.

Add the lemons to the same skillet and brown on all sides, about 5 minutes; transfer to a separate plate.

Pour off the excess liquid from the skillet, add the onions and 1 tablespoon oil and cook over medium heat until the onions are soft and golden brown, 12 to 14 minutes, stirring frequently and stirring up any brown bits. Add the garlic and cook until fragrant, about 1 minute, then add the cumin, coriander, paprika, ginger, and turmeric and cook about 1 minute, stirring constantly. Add the stock, cinnamon stick, and 1/2 teaspoon salt, then nestle the chicken, skin-side up, in the stock, making sure the skin is left exposed.

Cover the skillet, transfer to the oven, and bake 20 minutes. Remove the lid and scatter and tuck the lemons and olives around the chicken, leaving the chicken skin exposed. Continue to cook, uncovered, until the chicken is thoroughly cooked and the skin is golden and crispy, about 20 minutes.

Serve the chicken in shallow serving bowls with couscous.

Suggested Pairings:

Callaway Vineayard & Winery ~ 2015 Special Selection Sauvignon Blanc – Pairs with scallops, oysters, prawns white lighter textured fish and wine & cream pasta sauces.

Danza Del Sol Winery ~ 2016 Sauvignon Blanc – A mouthwatering balance of fresh fruit and acidity. Opens with aromas of white blossoms that lead to white peach, melon and ripe citrus. Flavors of crisp apple and lime.

Hart Winery ~ 2016 Sauvignon Blanc – Citrus notes of guava and tangerine, a subtle herbal undertone and a clean peach finish. This alluring dry white wine is produced from Sauvignon Blanc grapes grown in the Hart Family Vineyard and Temecula Valley’s Huis Vineyard.

Oak Mountain Winery ~ 2016 Sauvignon Blanc – Succulent melon and grapefruit mingle together in this medium-bodied Sauvignon Blanc. A light influence of French Oak rounds out this crisp, aromatic wine

Recipe and photo courtesy of the Wine Institute of California

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Filet Mignons with Blue Cheese Butter and Cranberry Zinfandel Sauce Roasted Garlic Mashed Potatoes

Wednesday, December 20th, 2017

These tender filet mignon steaks are napped with a rosemary-infused red wine reduction and topped with a luxurious compound butter, making this dish worthy of any celebration. Pair with your favorite Zinfandel or Cabernet Sauvignon.

Serves 6

Ingredients:

3 large heads garlic
Extra-virgin olive oil
4 tablespoons unsalted butter, softened
1 1/2 ounces blue cheese, room temperature

Sauce:
1/3 cup dried cranberries
1/4 cup plus 2 cups red Zinfandel wine
1 tablespoon unsalted butter, room temperature
1 medium shallot, finely chopped
1 clove garlic, minced
1 cup beef broth
1 (2-inch) sprig rosemary

Smashed potatoes:
2 1/2 pounds Yukon gold potatoes, quartered
Salt
3/4 cup sour cream
1/3 cup roasted garlic puree
4 tablespoons unsalted butter, softened
1/4 teaspoon freshly ground black pepper

Steaks:
6 filet mignons, each about 6 ounces
Salt and freshly ground black pepper
4 tablespoons unsalted butter, softened, divided

Directions:

Roast the garlic:
Preheat the oven to 400°F. Peel away the outer layers from the garlic head, leaving the cloves intact. Slice about 1/4-inch from the tops of each garlic head. Arrange, cut-side up, on a large piece of foil. Lightly drizzle with the oil, then fold the foil up around the garlic and seal. Bake the garlic in the oven until the garlic is tender, 45 to 50 minutes. Remove and cool to the touch, then squeeze the garlic into a bowl, and mash with a fork to form a paste. There should be about 1/2 cup.

Make the compound butter:
Mash the butter, cheese, and 1 teaspoon of the roasted garlic paste in a small bowl to blend. Place the butter on a piece of plastic wrap and roll into a cylinder about 3-inches in length. Refrigerate for at least 1 hour. Remove from the refrigerator 10 minutes before serving and cut into 6 equal disks.

Prepare the sauce:
Combine the cranberries and 1/4 cup Zinfandel in a small bowl.
Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the shallot and garlic and sauté until soft and fragrant, about 3 minutes. Add the 2 cups Zinfandel, the broth, and rosemary. Boil the sauce until reduced by half, about 25 minutes. Strain the sauce into a bowl through a fine-mesh sieve and discard the solids. Drain the cranberries and add to the sauce; discard the soaking liquid.

Prepare the potatoes:
While the sauce is reducing, place the potatoes and 1 teaspoon salt in a pot and cover with cold water. Boil until the potatoes are tender, about 20 minutes. Drain the potatoes and return them to the pot. Add the sour cream, roasted garlic, butter, pepper, and 1 teaspoon salt and mash the potatoes with a potato masher until well blended. Keep warm.

Cook the filet mignons:
Season the filet mignons with salt and pepper. Melt 2 tablespoons butter in a large skillet over medium-high heat. Arrange the meat in the skillet and cook to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer the steaks to warm serving plates and top each steak with a knob of compound butter.

Pour the reserved wine sauce into the same skillet and bring to a boil, scraping up any brown bits. Reduce the heat to medium-low and simmer for 2 minutes. Whisk in 1 to 2 tablespoons butter until smooth and remove from the heat.

Spoon the sauce around the steaks. Serve with the garlic smashed potatoes.

Suggested pairings:

Carter Estate Winery & Resort 2013 Cabernet Sauvignon Lot 4

Danza Del Sol Winery 2014 Cabernet Sauvignon

Doffo Winery 2014 Zinfandel

Ponte Winery 2015 Zinfandel

Recipe & photo courtesy of the Wine Institute of California

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Holiday Wine Pairing Guide

Wednesday, November 1st, 2017

Mom’s stuffing, Aunt Nancy’s cranberry sauce and your sister’s sweet potatoes.  Menu: done!  But what about the wine?  Choosing a bottle (or two!) of wine to bring to the holiday table can be tricky.  Appealing to not only your menu, but to a cross-section of practiced palates and novice wine drinkers may seem challenging.  But don’t stress out over one of the simplest tasks of the holiday season. Make it simple.  Any wine you enjoy is a good wine!

One certainly doesn’t need to look to others to rate, score or direct you to make a particular wine choice. Bring a wine you’re familiar with to the table.  Chances are it’ll be just fine – and maybe even sublime!

First and foremost, don’t worry about pairing with the herbaceous, the tart or the sweet accompaniments to your turkey, ham or prime rib.  It’s much simpler to match the wine to the main protein dish.  Here’s a few tried and true varietal selections for some classic holiday main dishes:

Wines to Serve with Ham
Ham just begs for a something lightly sweet.  Look for wines with a touch of residual sugar like a Baily Vineyard & Winery Riesling or a Maurice Car’rie Winery Gewurztraminer.  Both are lighter in style, a bit lower in alcohol and still offer plenty of food-friendly acidity and crowd-pleasing palate appeal.  If you’re looking for an easy to pair red, go for a lighter style like Tempranillo.  Great examples can be found at both Robert Renzoni Vineyard & Winery and at Danza del Sol Winery.

Wines to Serve with Turkey
Although an array of whites work perfectly well, Sauvignon Blanc is an all-time, hands-down favorite pick that holds up well to turkey – and all it’s side dishes. Temecula Valley provides the perfect playground for growing this varietal, so you’ll find many great examples of it here.  Beautifully aromatic offerings from the musqué clone can be found at Hart Winery and at South Coast Winery Resort & Spa. Soft red varietals like Syrah also make suitable partners; you can find some fabulous ones at Falkner Winery and Leoness Cellars.

Wines to Serve with Prime Rib
White wines will have a hard time keeping up with the likes of Prime Rib, but there are so many reds to choose from that make impressive cohorts, you’re sure to find one you’ll all enjoy.  Choose an affable Cabernet Sauvignon from Callaway Vineyard & Winery, a food friendly Italian varietal like Montepulciano or Sangiovese from Cougar Vineyard & Winery or an amazing Super Tuscan blend, Due Rossi, from Palumbo Family Vineyards & Winery.

Happy Holidays!

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Winter in Wine Country

Tuesday, December 20th, 2016

So, what exactly goes on in the vineyards when it’s winter time?  The annual growth cycle of Temecula Valley’s grapevines consummates in autumn with leaf fall followed by vine dormancy. After harvest, typically August-October in Temecula, the vine’s roots and trunk are busy storing carbohydrate reserves produced by photosynthesis in their leaves. Once the level of carbohydrates needed by the vine is reached, the leaves change from green to yellow and start to fall off the vines. Usually after the first frost, the vine enters its winter dormancy period. During this time, winemakers get a break from the bulk of their farm work as the vines sleep and start to prepare for the next wine season.

During this dormant period, according to Wiens Family Cellars winemaker Joe Wiens, the vines don’t need a lot of attention. Wiens puts on a little water to keep the roots moist and let them sleep. “We get to breathe a sigh of relief after the long hours of crush but have plenty of other things to keep us busy” says Wiens. Blending, barrel work, and bottling, in addition to brushing up on wine knowledge, new techniques, and attending winemaking seminars to continually improve are some of the things that keep him busy.

Nick Palumbo, winemaker and owner of Palumbo Family Vineyards & Winery shares: “Winter time is busy! The good news is it gets cold here in Temecula, so the vines go into dormancy and that gives us a chance to get caught up in the cellar after a long harvest season. That means topping barrels, assessing previous vintages and getting ready for bottling as well as general maintenance. Mulching is done if needed and pruning all needs to be done just after the holidays. Weed and pest control (gophers etc) as well as going through the irrigation system and getting that dialed in for the spring are all on the to do list. We also don’t forget to prep for much needed rain events. We need to make sure if and when we do get rain, it doesn’t erode our soils and farm roads. Winter is a good time for winemakers to take off the cellar boots, put on the farm boots, and get out in the quiet cold mornings alone and start making next years wine which will be hanging on the vines sooner than we think.”

At Danza del Sol Winery, Art Villareal, the winery’s winemaker, stays busy during winter processing wines from the recent harvest. This includes filtration, cold stabilizing, racking, and placing wine into barrels. “There is no downtime in winemaking. We are always processing wine from the previous harvest and preparing for the upcoming bottling season” says Villareal. As far as vineyard maintenance goes, Villereal says patience is key and waits for the vines to go dormant and then prunes them back. He also states Temecula is special as the winter keeps the vines asleep only as long as necessary and ensures a longer period of time to mature the clusters during the growing season.

With all the activity in the valley during the winter, a visit to Temecula Valley Southern California Wine Country is an entertaining winter option. Many wineries offer behind the scenes tours where guests can see some of the winter viticulture and winemaking processes happen in person. While visiting, guests can stay at one of the many local inns, hotels, or resorts.

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Get Chilled in Temecula Valley Wine Country!

Thursday, December 1st, 2016

christmas-wine-photo-featured-520x400

Everyone knows that the holidays can be particularly busy, stressful and rushed.  Why not come and join us in Temecula Valley Wine Country on December 15th to “chill” with us!  Several of our wineries are keeping their doors open late so that you can participate in the Temecula Chilled Holiday Shopping Night from 5:00p-7:00p.

Just one trip to your local wine country will get you all the gifts you need to give. Plus, you can sip while you shop! Our winery gift shops offer unique and charming wine-themed gifts, specialty food items, home decor – and of course, delicious wine.

During the Holiday Shopping Night, shop at select tasting rooms and enjoy holiday refreshments, carolers, carriage rides at South Coast Winery Resort & Spa and more!  Participating wineries include: Bel Vino, Callaway, Danza del Sol, Foot Path, Monte De Oro, Mount Palomar, Ponte, South Coast and Wilson Creek.

To learn more about Temecula Chilled and all of the activities planned, please click here.

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Temecula Wine Pairings For Your Thanksgiving Table

Friday, October 28th, 2016

Autumn table setting with pumpkins. Thanksgiving dinner and autumn decoration.

In just a few weeks, your tummy will be rumbling and your mouth salivating with the promise of the once-a-year feast that is Thanksgiving. America’s biggest food holiday serves up the chance to do some serious (and seriously fun) wine and food pairing. Here in Temecula Valley, Southern California’s Wine Country, we’ve got the perfect wine pairings to go with each Thanksgiving course. No matter what your budget, this simple guide will have your friends and family giving thanks to you for making their holiday meal extra special.

Light Appetizers + Mellow Whites

These bright yet mellow whites pair well with lighter dishes to kick off your Thanksgiving meal. The floral notes of light white wine complement a fall salad of pears, blue cheese and walnuts; a selection of fruit and cheeses match nicely with a Chardonnay; and light Pinot Grigio will sing next to your pumpkin soup.

Callaway Vineyard & Winery 2012 Special Selection Chardonnay; $25.00

Danza Del Sol Winery 2015 Pinot Grigio; $28.00 (1st Annual People’s Choice Blind Tasting Award Winner)

Monte De Oro Winery 2015 Nostimo; $23.00 (1st Annual People’s Choice Blind Tasting Award Winner)

Herbacious Side Dishes + Spicy Reds

The spicy notes derived from these unique wine grapes pair especially well with stuffings and gravies seasoned with holiday herbs like sage, thyme and rosemary. Having a vegetarian Thanksgiving? These wines work well with earthy mushroom and winter squash dishes too!

Mount Palomar Shorty’s Bistro Red; $20.00

Avensole 2012 Second Block Zinfandel; $60.95  (1st Annual People’s Choice Blind Tasting Award Winner)

Doffo Winery 2013 Syrah; $58.00

Poultry & Meats + Bold Reds

Whether it’s wine or food, everyone looks forward to the main course. The dark fruit flavors in these big reds will enhance similar flavors in your herb-rubbed turkey or peppered roasts. Whether you’re serving poultry, lamb or beef, all three are bold enough to stand up to a rich meat course.

Baily Winery 2012 Cabernet Sauvignon; $30.00

Fazeli Cellars 2012 Khayyam; $58.00

Wiens Family Cellars 2014 Bare Knuckle Petite Sirah; $48.00

Dessert + Sweet Wines

Your Thanksgiving meal isn’t complete without dessert, and no dessert is complete without wine – at least that’s how we feel! Apple pies and pear tarts are practically made to pair with Ponte’s sweet moscato, where red delicious apples, kiwi , pears, and apricots come together nicely with honeysuckle and jasmine undertones. Or try the People’s Choice Blind Tasting award winner, Briar Rose’s Estate Riesling with your fruit tarts or pies.  And for a special treat, buy a bottle of Renzoni port to pair with a fudgy chocolate cake.

Briar Rose 2013 Estate Riesling; $25.00 (1st Annual People’s Choice Blind Tasting Award Winner)

Ponte Winery 2015 Moscato; $28.00

Robert Renzoni Paradiso Port; $49.00

One Meal, One Wine

Looking to simplify your evening by serving one wine from start to finish? Any of these four, well-priced wines fit the bill. Each is lighter on the palate, with only subtle hints of sweetness making them suitable to drink from appetizers all the way to dessert. Bon appetit!

Maurice Car’rie 2015 Chenin Blanc; $20.95

Miramonte Winery 2014 Grenache Blanc; $28.95

Falkner Winery 2015 Sauvignon Blanc; $24.95

South Coast Winery Ruby Cuvee; $22.00

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Wine Country Recipe ~ Pork Tacos with Garlic Grilled Tortillas and Avocado Cream

Thursday, July 28th, 2016

2016_1_PORK_TACOS_WINEc-California-Wine-InstituteServes 4

These lightly grilled tortillas are topped with spicy, smoky seasoned pork and creamy avocado. Pair with your favorite Temecula Valley Viognier or Zinfandel.

Ingredients:

Avocado Cream:

1 large avocado, halved and pitted
3 tablespoons sour cream
2 tablespoons fresh lime juice
1 tablespoon chopped green onion, white parts only
1 tablespoon chopped cilantro leaves
1 tablespoon minced serrano (chile) pepper
½ teaspoon sea salt

Pork and tortillas:

3 tablespoons extra virgin olive oil
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano, crushed
2 teaspoons minced garlic
¼ teaspoon freshly ground black pepper
¼ teaspoon sea salt
3 boneless pork loin chops (about 1¼ pounds) 1 inch thick, each cut horizontally into 3 very thin even pieces
3 tablespoons vegetable oil
3 tablespoons minced garlic
8 (7-inch) corn tortillas
3 cups thinly sliced red cabbage

Directions:

To make the avocado cream, Scoop the avocado flesh into a food processor with the sour cream, lime juice, onion, cilantro and serrano pepper, and salt. Process until smooth. Set aside.

To prepare the pork, whisk the olive oil, chili powder, cumin, oregano, garlic, salt and pepper in a large bowl.

Add the pork slices and turn them to coat all sides. Set aside.

Add the vegetable oil to a small skillet over medium heat. Add the 3 tablespoons garlic and stir just until the garlic starts to sizzle. Remove from heat, leave in the skillet and set aside (for the tortillas).

Preheat a grill to medium-high.

Grill the pork slices for 2 minutes on each side or until cooked through.

Stack the pork in a bowl and cover to keep warm.

To warm the tortillas, brush one side of each tortilla with garlic oil. Grill oil-side down for 1 minute or until warmed through. Stack tortillas on a plate, oil-side up.

Cut the pork into strips ¼-inch wide.

To serve, top each tortilla with pork strips, avocado cream, and shredded cabbage.

Suggested Pairings:

Monte De Oro Viognier 2014, $23: Medium-bodied wine offering a nice balance taste of ripe stone fruits (peach, nectarine, apricot), tropical fruits (passion fruit, mango, cantaloupe, pineapple) and white and yellow melons.

Van Roekel Estate Viognier 2014 (Maurice Car’rie Winery), $22: This award-winning, estate-grown Viognier boasts notes of apricot and Asian pear, with hints of citrus blossom.

Callaway Winery Zinfandel 2013, $34: Big notes of jammy wild strawberries and dried cranberry match the deep purple red color of this fragrant Zinfandel.

Danza del Sol Zinfandel 2011, $26: Deep aromas of chocolate, currants, and raisins lead to soft, juicy flavors of black cherry.

Recipe and photo courtesy of the Wine Institute of California

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Wine Country Recipe ~ Prawn & Avocado Salad with Creamy Orange Chive Dressing

Thursday, June 30th, 2016

timthumbThis zesty and colorful salad with lemony prawns and a bright tangy dressing is the essence of California living. Pair with your favorite Temecula Valley Pinot Grigio or Rosé.

Ingredients:

2 tablespoons extra virgin olive oil, divided

1 tablespoon fresh lemon juice

¼ teaspoons sea salt

¼ teaspoons freshly ground black pepper

1 pound prawns (about 24), peeled and deveined

¼ cup full fat plain yogurt

3 tablespoons minced chives

2 tablespoons mayonnaise

2 tablespoons fresh orange juice

2 tablespoons white wine vinegar

1 tablespoon extra virgin olive oil

2 teaspoons minced orange zest

2 teaspoons minced lemon zest

½ teaspoon granulated sugar

½ teaspoon sea salt

6 handfuls mixed lettuce greens

3 navel oranges, peel and pith removed with a knife, cut into ½-inch dice

2 large avocados, halved and pitted, flesh cut into ½ inch dice

Freshly ground black pepper

1 lemon, cut into 6 wedges

Directions:

In a large bowl, whisk 1 tablespoon of the olive oil with the lemon juice, ¼ teaspoon salt and ¼ teaspoon pepper. Add the prawns and mix well.

Place a steam basket or rack in a large saucepan. Add water to a level not quite touching the steamer. Bring the water to a boil over medium-high heat. Add the prawns, cover and steam for 3 minutes.

Remove the prawns from pan and set them aside to cool.

In a medium bowl, whisk the remaining 1 tablespoon olive oil with the yogurt, chives, mayonnaise, orange juice, vinegar, orange zest, lemon zest, sugar and ½ teaspoon salt.

To serve, place a handful of mixed greens on each plate.

Top each serving with diced orange and avocado pieces, and prawns.

Drizzle each salad with dressing.

Season with pepper and garnish with a lemon wedge

Suggested Pairings: 

Baily Winery ~ 2014 Rosé of Sangiovese – Fun, fruity and full of character.

Danza del Sol Winery ~ 2015 Pinot Grigio – Soft candied aromas of honeysuckle, almonds and leche fruit.

Callaway Vineyard & Winery ~ 2015 Rosé of Sangiovese – A summery bouquet of rosy red fruit and flowers: strawberry, cherry, raspberry, rose petal and cherry blossom fill the nose and palate of this perfect warm weather wine.

Robert Renzoni Vineyards ~ 2015 Pinot Grigio – This wine offers subtle notes of green apple, lemon and pear, with a crisp refreshing finish.

Recipe & photo courtesy of The Wine Institute of California

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