On a recent visit through the Russian River Valley, mostly known for its fine Pinot Noirs …I stumbled across one of the more drinkable, unique and succulent wines I have ever tasted.  It is an award winning proprietary blend of California White Wine called Thousand Flowers.  The name actually does this wine a great justice [...]]]>

On a recent visit through the Russian River Valley, mostly known for its fine Pinot Noirs …I stumbled across one of the more drinkable, unique and succulent wines I have ever tasted.  It is an award winning proprietary blend of California White Wine called Thousand Flowers.  The name actually does this wine a great justice and highlights the  fresh fruit, honey and citrus without being too sweet or cloying.  The charcuterie and cheese shop at the Hop Kiln Vineyards offers a perfect opportunity to eat and drink this wine in the perfect picnic area overlooking a beautiful and serene duck pond.  A must see and drink.  Enjoy!!!

http://www.hopkilnwinery.com/wines/wine.asp?ProductID=389

The amazingly beautiful vines…

The duck pond with a miniature replica of the actual Hop Kilns the Vineyards are named for.

This salad needed to be made as soon as I tasted the Point Reyes Blue at the market.  That was my starting point. From that moment on…all the ingredients that found their way into my basket were unconsciously bringing this dish to life.

Who: Me & Chef Kelly What: Point Reyes Blue Cheese: http://pointreyescheese.com/ Where: Ferry [...]]]>

This salad needed to be made as soon as I tasted the Point Reyes Blue at the market.  That was my starting point. From that moment on…all the ingredients that found their way into my basket were unconsciously bringing this dish to life.

Who: Me & Chef Kelly
What: Point Reyes Blue Cheese: http://pointreyescheese.com/
Where: Ferry Market, San Francisco
When: Winter 2010
Why: Point Reyes Bleu loves Apples, Endives & Walnuts

Apple, Endive & Blue Salad

Drink with: Riesling

Serves 4…or one very hungry chef

Mesclun greens, one large handful per person
Endive, spears from one head
Treviso, spears from one head
Gala apple, one apple cut into batonnet (matchsticks)
Walnuts, ½ cup roasted
Point Reyes Blue, to taste (I like a lot of blue)
Walnut oil (olive oil is a fine substitute), 2/3 cup
Red Wine Vinegar, ¼ cup
Fine Sea salt & freshly ground pepper

In a mason jar combine oil and vinegar with salt and pepper and shake to emulsify. This will make some extra dressing…it won’t last long.

In a mixing bowl, toss mesclun, endive and treviso and apple together. Season lightly with salt and pepper.

I like to add apples, walnuts and blue on top so that they don’t sink to the bottom…but feel free to enjoy this salad as you like.

More rare prints…check it out:

StudioBotanika

Mushroom of the month…

Read more about any and every mushroom at:

Far West Fungi