|We all remember our parents telling us how important it was to eat our vegetables as a child. And if you were staring down at a plate of limp carrots, peas and broccoli, following this command wasn’t always easy. Luckily with this delicate and delicious vinaigrette, getting your fill of leafy greens is much more of a pleasure than a chore.
Now there is a palpable difference between a store bought dressing and a homemade one. And by adding Jackson Triggs White Meritage to the recipe, the tastes are immediately taken up a notch. This silver medalist at the Challenge International du Vin in Bordeaux, France lends the dressing hints of citrus and tropical fruit aromas, lively fruit flavours and a creamy, well-balanced palate.
JACKSON-TRIGGS PROPRIETORS’ GRAND RESERVE WHITE MERITAGE 2007
Please enjoy responsibly.
Jackson Triggs White Meritage Vinaigrette
This versatile vinaigrette is amazing over any tender green salad. Add crispy prosciutto and shave your favorite cheese on top for a great first course.
Makes 1 cup
¼ cup Olive Oil
¼ cup Vegetable Oil
1 tbsp. Grainy Mustard
1/2 cup White Meritage
1 Shallot, diced
1/4 cup Rice Wine Vinegar
1 tsp. Sea Salt
1 tsp. Black Pepper
1.) Reduce wine, shallots & peppercorns in a saucepan by half, cool
2.) Whisk in vinegar & mustard until combined
3.) Drizzle in oils until lightly emulsified
4.) Season with salt and pepper
5.) Vinaigrette will keep in fridge up to two weeks
Recipe By Great Estates of Niagara Chef, David Penny