Colleen’s Kitchen
After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.
Colleen Topper, Proprietor
Winemaker Notes
Goosecross Cellars Recipe Chardonnay
Ingredients:
1 head Bibb lettuce, washed and torn into pieces
1 Asian pear, diced
6 tablespoons prosciutto, chopped
¼ cup sliced almonds, toasted
2 teaspoons Dijon mustard
2 tablespoons lemon juice
1 teaspoon white balsamic vinegar
¼ cup olive oil
1 small shallot, minced
1 teaspoon tarragon, chopped
Salt & pepper, to taste
Directions:
Combine the lettuce, pear, prosciutto, and almonds in a large salad bowl.
In a small bowl, whisk the mustard, lemon juice, and vinegar together, then slowly add the olive oil whisking constantly until emulsified. Stir in the shallots, tarragon, salt & pepper.
Pour the dressing over the salad, toss well, and serve.
Serves 4
