Harvest Lentil Salad with Laurentide Chardonnay Vinaigrette

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2015 Harvest Stompede Recipe by Susan Braymer, Laurentide Winery

Salad Ingredients:

  • 1c Black lentils
  • 1c Tan Lentils
  • 1 Vegetable Bouillon cube
  • 1T Seasoning Blend as desired
  • 1 t Sea Salt
  • 1 Carrot peeled and grated
  • 1 Celery stick sliced thin
  • ½ Red Pepper diced
  • ½ Orange Pepper diced
  • ½ c Red Leaf lettuce julienned
  • ½ c Green Leaf Lettuce julienned
  • ¼ c Raisins
  • ½ c Almonds, sliced and toasted
  • ½ c Feta Cheese crumbled

Dressing:

  • 2 Red Onions sliced
  • 2 Garlic clove
  • 2T Olive oil
  • ½ c Laurentide Chardonnay
  • ¼ c Olive Oil
  • ¼ c Fresh Lemon Juice
  • Lemon Zest from 1 Lemon reserve
  • ~½ c Water
  • ¼ c Dijon Mustard
  • 1 T Honey or to taste
  • 1 t Sea Salt or to taste
  • 1 t Cracked Pepper or to taste
  1. Combine lentils with bouillon, seasoning blend and salt. Cover 2 c lentils with 2 c water and cook  lentils in pressure cooker 3 minutes until al dente. Release pressure to end cooking quickly so the lentils retain “bite”.
  2. Prepare the rest of the salad vegetables and ingredients. Gently combine vegetables with cooled lentils.
  3. Caramelize the onion and garlic under low heat with olive oil. Season with salt and pepper while cooking down.  Combine with all the rest of the dressing ingredients into a blender and puree until smooth.  Adjust thickness of dressing carefully with water to thin if desired and salt and pepper to taste. Add reserved lemon zest.
  4. Pour enough of the dressing over the lentils and vegetables to coat lightly and lastly add the raisins, almonds and feta mixing gently. Refrigerate any extra dressing.
  5. Pair with Laurentide Chardonnay, our unoaked Chablis style classic award winner! Cheers….

Serves: 6 or more as a side

 

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Pulled Pork Sliders Recipe from Laurentide Winery

Small Plates Menu August 13 2015

 

  • 5 lb pork shoulder roast bone in
  • 1 c Laurentide Cherry wine
  • Chipolte or Virgin Olive oil
  • Salt
  • Pepper
  • 2 c tart cherries, pitted
  • 1 bottle cherry based BBQ sauce, your choice or homemade
  • 1 T Red pepper flakes
  • 2T Cornstarch
  • Brioche rolls

Season roast with salt and pepper.  Coat with Olive Oil.  Brown roast on all sides in pressure cooker.  Add 1 c Cherry wine. Cook 1.75 hours.

Remove roast and set aside to cool. Reserve 2 c stock from cooker. De-fat  and heat stock on stove in large pot for the BBQ sauce. Add cherries, bottle of BBQ sauce, red pepper flakes and simmer until cherries cooked through ~ 10 minutes.  Add   cornstarch to  ~1/2 c water and then to bubbling sauce to thicken if desired.

Pull apart pork and shred pork with forks.

Combine shredded pork and sauce, reheat slowly.  Slice open Brioche rolls and plate with pork.

Enjoy with Laurentide Pinot Noir Rose.

Serves 12-14

Thank you- Susan Braymer, Laurentide Winery