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Lincoln Peak Vineyard - Wine from our own vineyard:  blossom to bottle!

June 19, 2018

Arugula and Pear Salad with Toasted Walnuts and Blue Ledge Farm Camembrie

This simple salad paired with our La Crescent makes a wonderful first course served along with your summer barbecue or picnic.

Ingredients:
1 tablespoon minced shallots
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar (or rice wine vinegar)
¼ teaspoon salt
½ teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
6 cups arugula leaves
2 Bosc pears, thinly sliced
¼ cup **Blue Ledge Farm Camembrie (if you’re unable to find this VT cheese, a good Brie will suffice)
¼ cup chopped walnuts, toasted

Directions:
Toast walnuts until fragrant, crunchy but not burned

Mix first 6 ingredients in a large bowl.
Add arugula and pears to the bowl and toss to coat with dressing.
Top with toasted walnuts and brie.

Variation: add grilled chicken to make a more substantial meal

**Available for sampling and for sale in our Tasting Room through the month of June

Adapted from:
http://www.myrecipes.com

By lincolnpeak / 3:33 pm