Six For Summer
2 bottles of 2018 Sauvignon Blanc, Rutherford, Napa Valley. Crisp and clean with citrus notes; serve with goat cheese or prosciutto-wrapped melon.
2 bottles of 2018 Rosé of Pinot Noir, Anderson Valley. Mouthwatering with hints of floral and spice; perfect with grilled fish and herb roasted chicken.
1 bottle of 2016 Pinot Noir, Anderson Valley. Classic and elegant; pair with grilled salmon and chanterelle mushrooms.
1 bottle of 2014 Cabernet Sauvignon, Napa Valley. Youthful, balanced and complex. A classic pairing with grass-fed ribeyes served straight from the grill.
SALAD OF BABY LETTUCES, PEA SHOOTS AND EDIBLE FLOWERS
Makes 4 starter salads to pair with Long Meadow Ranch Sauvignon Blanc.
3 oz mixed baby lettuces
2-3 oz pea shoots
1/2 oz mixed edible flowers, we used pansies
2 nantes carrots, shaved
2 breakfast radishes, shaved
1/4 head fennel, shaved
4 goat cheese croquettes (recipe below)
1 c lemon dressing (recipe below)
2 oz Skyhill Farm chèvre or other high quality goat cheese
2 farm eggs
1 c all purpose flour
1 c panko bread crumbs
3 c rice or vegetable oil for frying
LEMON DRESSING INGREDIENTS
1/4 c fresh lemon juice
3/4 c LMR NAPA VALLEY SELECT ORGANIC EXTRA VIRGIN OLIVE OIL
1 tsp Dijon mustard
salt and fresh cracked pepper
Cut the baby lettuces into bite-sized pieces, submerge in cold water for 2 minutes to crisp, then dry thoroughly. Repeat, if necessary. Set aside in a large bowl.
Using a japanese mandolin or vegetable peeler, shave the radishes, carrots, and fennel into an ice water bath to crisp. Right before serving, drain and dry the shaved vegetables.
In a large bowl, toss the baby lettuces and shaved vegetables with ¼ cup of lemon dressing. Garnish with edible flowers and goat cheese croquettes.
To make the croquettes, roll the goat cheese into 1/2 oz balls.
Set up a standard breading station: bowl of flour, a bowl of whisked eggs, and a bowl of bread crumbs. First roll the goat cheese in the flour to coat, next the egg, and finish with the bread crumbs.
Heat oil in a heavy bottom, 2 quart sauce pan until 350℉. Carefully lower the croquettes into the oil with a slotted spoon or skimmer and fry until golden brown, about 2 minutes. Remove the croquettes with the slotted spoon and drain on a paper towel.
LEMON DRESSING DIRECTIONS
Place all ingredients in a jar and shake until combined (emulsified).