Early Spring Salad

Pair with Long Meadow Ranch Pinot Gris, Anderson Valley
  • 2 cup wild arugula
  • 4 cups assorted winter chicories cleaned and chopped
  • (endive, radicchio, escarole etc all work great)
  • 4 ounces of a firm goat cheese, broken into chunks
  • 1/4 cup Meyer lemon segments
  • 1/4 candied walnuts
  • Salt and pepper to taste
Honey Mustard Vinaigrette
  • 4 tbsp LMR honey
  • 4 tbsp champagne vinegar
  • 2 tbsp Dijon mustard
  • 1/2 cup EVOO
  • 2 tbsp chopped parsley
  • salt to taste
  • Combine all ingredients into a mason jar, shake up emulsified.
  • Mix the chicories and arugula with the dressing adding it slowly until they are well coated
  • Garnish with the cheese, lemon, walnuts and serve immediately