120 ml extra-virgin olive oil
1 garlic clove, minced
1 tsp sugar
2 tbs Dijon mustard
50 ml red wine vinegar
Freshly ground black pepper
10 small new potatoes, washed and quartered, and cooked until tender
150 g fresh green beans, cooked until crisp tender
2 bags mesclun salad
16 red cherry tomatoes, halved
20 pitted olives
6 hard-cooked eggs, sliced
4 medium grilled chicken cutlets cut into l-inch strips
1 tsp drained capers
2 tbs chopped fresh parsley
1. In a small bowl, combine vinaigrette ingredients. Season to taste with the salt and pepper and whisk to blend.
2. Toss potatoes with 2 tablespoons of the vinaigrette while still warm. Reserve.
3. Toss green beans with 2 tablespoons of the vinaigrette and reserve.
4. Arrange the mesclun in the center of a plate and drizzle with vinaigrette; arrange the tomatoes, olives, eggs, and chicken strips around the greens and drizzle with remaining dressing. Sprinkle with capers and parsley.
Trenza Rosado (2008)
Very much like the Tinto, the Rosado champions the greatness of SLO County’s warm and cool climates. This fact might imply that this wine is a saignée of the grapes used in the Tinto. That is absolutely not the case. These Garnacha (Grenache), Monastrell (Mourvèdre), and Syrah blocks were all farmed with more shade on the fruit, and were picked at lower brix levels, specifically to make this Rosado. The lower sunlight on the clusters pumps up the bright fruit flavors and helps to preserve acidity. The color was carefully chosen to show the fresh yet rich flavors of this fabulous rosé.