So Long 2012- Hello 2013- and Recipe for Vintner’s Salad

Vintner’s Salad                                                                                           

(adapted from the classic James Beard’s Menus for Entertaining)

For each serving, toss in a large bowl with Vintner’s Dressing:

• 3-4 ounces mixture of escarole, frisée, mizuna, wild arugula and a bit of radicchio  
• 1 1/2- 2 ounces Jarlsberg, cut into thin strips
• 1/4 cup toasted walnut halves
• A sprinkling of fresh herb leaves, such as parsley, mint, dill, chives
• Sea salt and freshly ground black pepper, to taste

Vintner’s Salad Dressing

• 1/4 cup hearty red wine, such as Cabernet Sauvignon or Syrah
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1/4 cup walnut oil
• 3/4 cup extra virgin olive oil

1. Mix together wine, vinegar and mustard in a large bowl.
2. Whisk in walnut and olive oils in a slow steady stream.