Featuring: Chardonnay with Lemon & Rosemary Wine Jelly
In a medium bowl add arugula, spring mix or your favorite salad greens. Add cut roasted beets to the greens. Sprinkle a crumbled soft cheese - like goat cheese on top along with toasted nuts (walnuts, pecans or sliced almonds). If nut free, substitute roasted sunflower or pumpkin seeds. Lightly toss with Lemon Rosemary Vinaigrette. Enjoy !
2 tablespoons Chardonnay with Lemon & Rosemary Wine Jelly
1 tablespoon dijon mustard
¼ cup white balsamic vinegar
½ teaspoon sea salt
⅛ teaspoon black pepper
¾ cup extra-virgin olive oil
In a small mixing bowl, whisk together the wine jelly, dijon mustard, garlic, white balsamic vinegar and the salt & pepper. Add oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified. Store in a jar with a lid and refrigerate. Shake or stir well before serving.