Winter White Salad with Cilantro-Lemon Vinaigrette

Accented with Zesty Citrus Pickled Shrimp  

It’s crisp, it’s fresh, it’s citrusy delicious!

Recipe by: Gabrielle

SERVES: 4-6 meal portions, 8-10 small plates

Wine Pairing:  2014 Pietro Family Cellars Sauvignon Blanc, Napa Valley

PREP TIME: 25 minutes TOTAL TIME: 25 minutes

INGREDIENTS

CILANTRO-LEMON VINAIGRETTE – Yield 1 cup

• 2 Tbsp. shallot, coarsely chopped
• 2 tsp. garlic, coarsely chopped
• ½ cup cilantro leaves, loosely packed (can substitute parsley or herb blend)
• ½ cup GC Napa Valley Natural Buttery Proprietary Blend Extra Virgin Olive Oil
• 2 Tbsp. rice wine vinegar
• 1 tsp. lemon zest
• 2 Tbsp. lemon juice, fresh
• 2½ Tbsp. GC Napa Valley Natural Orange Infused Honey
• 1 tsp. GC Napa Valley Natural Lime Finishing Sea Salt
• ¼ tsp. GC Napa Valley Natural Lemon Tellicherry Pepper

WINTER WHITE SALAD

• 3 Belgian endive heads, sliced thin
• 1 lb. frisée heads (curly endive), torn into bite-size pieces
• 2 celery stalks, sliced thin on the bias
• 2 Granny Smith apples, cored, sliced ¼” pieces, then diced
• 2 oz. Parmesan cheese, large shavings ½”- 1” wide
• 1 tsp. GC Napa Valley Natural Lemon Tellicherry Pepper

TO PREPARE

1. Cilantro-Lemon Vinaigrette: Put ingredients into a blender, blend until emulsified and allow to sit for 30 minutes at room temperature.
2. In a large bowl toss the endive and frisée together. Just before service dress the greens with the Cilantro- Lemon Vinaigrette ensuring a little dressing is on all leaves.
3. In separate bowls put the sliced celery and dices apples.
4. Using a potato peeler, make large shavings of Parmesan cheese.

TO SERVE

SHOPPING LIST

• 1 medium shallot
• 1 garlic bulb
• 1 bunch cilantro
• 1  lemon
• 3 Belgian endive heads
• 1 lb. frisée (curly endive)
• 1 bunch celery
• 2 Granny Smith apples
• 1 wedge 4 oz. Parmesan cheese