{"id":3286,"date":"2011-10-01T12:06:35","date_gmt":"2011-10-01T12:06:35","guid":{"rendered":"http:\/\/www.nataliemaclean.com\/blog\/?p=3101"},"modified":"2014-02-17T00:46:46","modified_gmt":"2014-02-17T05:46:46","slug":"shrimp-watercress-bacon-and-walnut-salad-recipe-paired-with-coopers-creek-chardonnay-new-zealand","status":"publish","type":"post","link":"https:\/\/www.nataliemaclean.com\/blog\/shrimp-watercress-bacon-and-walnut-salad-recipe-paired-with-coopers-creek-chardonnay-new-zealand\/","title":{"rendered":"Shrimp, Watercress, Bacon and Walnut Salad Recipe Paired with Coopers Creek Chardonnay, New Zealand"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Shrimp, Watercress, Bacon & Walnut Salad Recipe<\/p>\n

by Shari Goodman<\/strong><\/p>\n

When autumn falls, you can still head to the farmers\u2019 market to gather up the bounty from the summer\u2019s sun and rain. A mix of crisp greens, fragrant herbs and a tangy vinaigrette can satisfy that craving for raw simplicity.<\/p>\n

To make a salad of complexity that\u2019s hearty enough to eat as a main, you can add some grilled shrimp, a bit of bacon and goat\u2019s cheese. And if you give the sliced potato and goat\u2019s cheese some extra love in the deep fryer, it\u2019s even better.<\/p>\n

Though many people are \u201canything but chardonnay\u201d drinkers, this Coopers Creek from 2009 is balanced, pleasing and refreshing. It comes from New Zealand, has won an award and hails from a winery that was just designated the Riedel Wine Maker of the Year. The grapes in this bottle grow next to a lime quarry, which inspired the label: The Limeworks. It\u2019s fruity, oak-laden and rich.<\/p>\n

\"\"<\/a><\/p>\n

<\/strong>Paired with Coopers Creek<\/a><\/strong> Select Vineyards \u201cThe Limeworks\u201d Chardonnay 2009
\n<\/em><\/p>\n

Now is a good time to sit back, remember the warm days of summer, sip a Chardonnay and enjoy a market-fresh salad.<\/p>\n

Serves 4<\/p>\n

Vinaigrette:
\n2 tablespoons basil olive oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \"\"<\/a>
\n1 tablespoon bacon fat
\n1\u00bd tablespoons white wine vinegar
\n1\u00bd tablespoons brown sugar
\n2 shallots, chopped
\n2 teaspoons Dijon mustard
\n2 cloves garlic, minced
\n4 sprigs fresh thyme leaves chopped
\nSalt and freshly ground pepper<\/p>\n

Salad:
\nMixed greens of watercress, lettuce, fris\u00e9e, m\u00e2che or other greens
\n4 slices bacon, chopped and cooked
\n\u00bd cup peas, fresh
\n3 green onions, sliced thin
\n\u00bd cup walnuts, toasted and chopped
\n1 pound shrimp, cooked<\/p>\n

Potato Ch\u00e8vre Sandwiches:
\nGoat\u2019s cheese, log, sliced
\n2 large potatoes, sliced thin
\nOil<\/p>\n

For the vinaigrette, whizz all ingredients in a blender or shake in a jar.<\/p>\n

For the salad, toss the ingredients in a large bowl.<\/p>\n

For the potato ch\u00e8vre sandwiches, heat a deep-fat fryer or a heavy, deep saucepan and pour oil to a depth of 3 inches. Heat to 300\u00b0F or until a drop of water sizzles and pops on the surface. While the oil is heating, cut the potatoes into thin slices. Carefully drop the potato slices into the oil and deep-fry until they start to turn golden brown and turn once, 3 to 5 minutes depending on the thickness of the slices. With a slotted spoon, remove the slices and place on paper towels to dry. Sandwich the slices of goat\u2019s cheese between two slices of cooked potato. Just before serving, return to the hot oil and cook until warmed, 20-30 seconds on each side. Garnish on top of the salad.<\/p>\n

\"\"<\/a><\/p>\n

Shari Goodman<\/a><\/strong><\/p>\n

As a perpetual student in the kitchen, I\u2019m always buying a new ingredient at the market, reading a cookbook, collecting food props for photography or browsing the kitchen gadget stores. After the encouragement of winning a recipe contest when I was 10 years old, I have been collecting recipes ever since. Now I write about my food experiences on my blog (whiskblog.com<\/a><\/strong>) as I work my way through a cooking school curriculum. I also enjoy the table-side of the kitchen as a restaurant reviewer for a local commuter newspaper, and I freelance as a food editor for a new magazine called Taste & Travel. Recently, I completed Basic Cuisine at Le Cordon Bleu in Ottawa.<\/p>\n","protected":false},"excerpt":{"rendered":"

Shrimp, Watercress, Bacon & Walnut Salad Recipe by Shari Goodman When autumn falls, you can still head to the farmers\u2019 market to gather up the bounty from the summer\u2019s sun and rain. A mix of crisp greens, fragrant herbs and a tangy vinaigrette can satisfy that craving for raw simplicity. To make a salad of complexity that\u2019s hearty enough to eat as a main, you can add some grilled shrimp, a bit of bacon and goat\u2019s cheese. And if you give the sliced potato and goat\u2019s cheese some extra love in the deep fryer, it\u2019s even better. Though many people […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[10,122,178,129,222],"tags":[],"class_list":["post-3286","post","type-post","status-publish","format-standard","hentry","category-food-wine-pairing","category-wine-salad","category-recipe-salad","category-wine-shellfish","category-shrimp-recipe"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/3286","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/comments?post=3286"}],"version-history":[{"count":10,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/3286\/revisions"}],"predecessor-version":[{"id":14494,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/3286\/revisions\/14494"}],"wp:attachment":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/media?parent=3286"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/categories?post=3286"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/tags?post=3286"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}