Monday, June 05, 2006
Michigan vineyard salad
Soon Herb and I will be walking around everyone's favorite summer memory - making place, Mackinaw Island, for the 'Lilac Run'. Hope the weather is good!
After a few days there, it's on to the Mission Peninsula - where we'll be visiting the tasting rooms and 'soaking in the scenery' for a few days. We'll be staying at a B&B for the first time, so I'll report back on that when we get home. Herb doesn't mind camping, but he is reacting oddly to the idea of sharing a bathroom in a B&B. Go figure.
The photo is looking out to Bowers Harbor from Bowers Harbor Vineyard's tasting room early last September.
I clipped this recipe from one of the websites I visited while learning more about Michigan wineries.
MICHIGAN VINEYARDS SALAD- Sandhill Crane Vineyards
Salads are traditionally difficult to pair with wines because of the acidity of the vinaigrette. By substituting some of the vinegar with reduced wine, you are able to soften the acidity and create a special vinaigrette that teams well with the same wine.
Blue cheese, crumbled
Blushing Crane vinaigrette:
½ cup Blushing Crane wine
1 Tbsp Dijon mustard
2 Tbsp white wine vinegar
salt and freshly ground pepper to taste
1 cup olive oil
Reduce wine over medium heat to one-half volume. Whisk together mustard, reduced wine, and vinegar. Season with salt and pepper. Dribble oil into the bowl in a slow, steady stream, whisking constantly, until dressing is creamy and thickened and all the oil has been incorporated. Yield: about 1 ¼ cups
Toss together ingredients and serve immediately.