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Sautéed Chanterelles and Frisee Salad

Pumpkins may be the most popular of the fall vegetables, but foraged mushrooms have our heart too. We love this combination of 2019 Audrey Chardonnay with sautéed Chanterelles and Frisee salad with picante provolone, thyme, parsley vinaigrette

Ingredients

Picante Provolone, Thyme, Parsley Vinaigrette

1 clove of garlic-smashed
Juice from 1 lemon
3 tablespoons fresh parsley chopped fine
1 tablespoon dried thyme
2 tablespoons sherry vinegar
1/4 cup grated picante provolone
Salt and freshly ground pepper to taste
evoo (We love Olive Queen Extra Virgin Olive Oil)

How To Make

1
In a medium size bowl, and in this order above, whisk all ingredients except for evvo.
2
Whisk in the evoo until well combined.
3
Before serving, let vinaigrette set for 10 minutes to mingle the flavors .Will keep in an airtight container 3 days. refrigerated.
4
Dress sautéed chanterelles and frisee salad with the vinaigrette and serve with Iron Horse 2019 Audrey Chardonnay.