Spring has sprung at Chalk Hill Estate Vineyards & Winery! Year-round our culinary garden inspires seasonal farm-to-table dishes paired with our estate wines. Chef Alec Graham and Gardener Brad Agerter work closely to bring our estate to life through culinary creations that highlight our wines.
The beautiful assortment of tender spring lettuces emerging in our culinary garden inspired Chef Alec’s Citrus and Chèvre Salad with a White Wine Vinaigrette that pairs beautifully with our Estate Sauvignon Blanc. Our Estate Sauvignon Blanc captures the exotic, vibrant and complex fruit character of the estate grown grapes with lush, rich and bright notes that complement this fresh and visually stunning salad. It’s the perfect way to experience – and celebrate – the spring season through all your senses.
- 1 grapefruit
- 1 orange
- 1 lemon
- 8 oz chèvre cheese
- 2 cups baby lettuce leaves
- ½ cup toasted sunflower kernels
- ¼ cup white wine vinegar
- ½ cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon local honey
- Salt and pepper to taste
To prepare the citrus segments, cut the tops and bottoms. Remove the peel and pith with a paring knife. Use the knife to cut the segments out of the fruit, removing any seeds.
To make the dressing, combine the white wine vinegar, Dijon mustard, and honey in a small bowl. Whisk vigorously to combine and slowly drizzle in olive oil while whisking. Season to taste with salt and pepper.
In a large bowl, add lettuce and combine with citrus segments and dressing. Toss to combine.
To serve, crumble chèvre on top of the salad, garnish with sunflower kernels and toast to the warmer days of spring with the Chalk Hill Estate Sauvignon Blanc.