Harvest Lentil Salad with Laurentide Chardonnay Vinaigrette


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


  • 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




paprika pork tenderloin with 2011 laurentide chardonnay cream sauce


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  • 2 pork tenderloins
  • 1 onion
  • 2011 Laurentide Chardonnay
  • 1.5 c heavy cream
  • 2 T paprika
  • s&p
  • 1/3 c olive oil

Remove pork from refrigerator and bring to room T.  Season with spices. Preheat oven to 425F. Heat olive oil in cast iron skillet.     Brown pork  in skillet on high  ~5 minutes roasting all sides.  Add chopped onion.  Saute until soft. Place in oven and roast until internal temperature is 150F.  Remove pork and cover with tin foil to rest and continue cooking until 160F.  Meanwhile, deglaze pan on stove top with Laurentide Chardonnay ~ 2/3 c on medium high heat.  Reduce to ~1/3 c and add cream. Add any accumulated juice from meat.    Whisk until thickened to desired consistency.  Slice meat and plate with cream sauce.  Roasted potatoes and green beans are delightful accompaniments as well as Laurentide Chardonnay!

Serves 6