Winter Vegetable Salad with Goat Cheese and Prince Michel Cabernet Franc Vinaigrette
2 cups Prince Michel Cabernet Franc
honey to taste
1 cup extra virgin olive oil
Pour the wine in a saucepan and place over medium heat. Bring to a simmer and reduce by half. This should be about 1 cup. Remove from heat. Add honey to sweeten to taste. It should remain just a little on the tart side, since you want to taste the wine. Place mixture in the bowl of a food processor, and begin slowly to drizzle in oil. You are creating an emulsion. When it’s just a little thicker than syrup, you’ve added enough ( approximately 1/3 cup of oil_.
Winter Vegetable Salad with Goat Cheese
Carrot, Sweet potatoes, red beets, turnips, fennel, mesclun greens, goat cheese, olive oil, salt and pepper
Peel carrots, turnips, beets, and sweet potatoes and cut into ¼ inch pieces—add to a bowl. Peel sections of fennel bulb and slice each section into ¼ inch pieces—add to bowl.
Toss veggies with olive oil and salt/pepper. Put veggies on baking sheet in a 400 degree oven for about 10-15 minutes. Remove from oven and allow to cool.
For each serving, place a handful of greens on a plate; add cooled roasted vegetables; crumble goat cheese and add dressing to taste.