An elegant first course salad of organicmixed baby greens tossed with a complex shallot, fresh tarragonand Riesling wine vinaigrette, topped with butter-saut edpistachios and shaved pepato cheese (peppercorn cheese). Recipeby Chef Goose Sorensen.
Recipe: Organic Sweet GreensSalad with Pepato
2 teaspoons butter
1 cup shelled green pistachios
Salt, to taste
1/4 cup sweet Riesling wine
2 tablespoons champagne vinegar
1 tablespoons lemon juice
1 shallot, chopped
1 garlic clove, minced
2 tablespoons chopped fresh tarragon leaves
1/2 cup olive oil
Salt and pepper, to taste
1 (5-ounce) package organic mixed baby greens, cleaned and sorted
12 cherry tomatoes, halved
6 ounces pepato cheese
Makes 4 servings.
Recipe and photograph courtesy of WisconsinMilk Marketing Board, Inc.
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