Tricolor Salad with Grayson & Walnuts
July 28, 2010
Warm summer nights are the perfect time to enjoy easy salads that combine robust flavors. Here, the pretty, colorful mix of bitter greens plays off the luscious, pungent cheese and sweet nutty crunch. Add a crusty ciabatta, a bit of salami if you like, and crack open a bold red wine like a Barolo or a Barbaresco. Then sit back and enjoy the balmy evening!
Tricolor Salad with Grayson & Walnuts
Serves 4-6
Vinaigrette
2 tablespoons extra virgin olive oil
1 tablespoon walnut oil*
1 tablespoon sherry vinegar
1 shallot, minced
Salt & fresh cracked pepper to taste
½ cup caramelized walnuts, broken into halves and quarters*
2 Belgian endives
½ small head radicchio
3-4 ounces baby arugula (about 4 cups), stems removed
8-10 ounces Grayson (Taleggio or another tasty washed rind may be substituted)
In a small bowl, whisk together the oils, vinegar, shallot, salt & pepper. Let it sit for about 30 minutes to mellow and meld the flavors. Adjust the balance of flavors if necessary.
Cut each endive in half lengthwise and remove the core. Chop crosswise into half inch pieces. Core the radicchio and tear into bite sized pieces. Toss the endive, radicchio, and arugula together; drizzle enough dressing to coat the greens lightly (you may not use quite all of it). Add the walnuts and toss again. Taste for salt and pepper. Put the greens and a little wedge of cheese on each plate, and enjoy!
* - You could make this salad with hazelnut oil and toasted hazelnuts if you prefer.
Friday July 30th Tasting: A Double Header
July 27, 2010
Aaron Silverman and Morgan Brownlow, the local fellows who offer their hazelnut-finished pork at farmers markets and restaurants, started their company Tails & Trotters with a dream of producing prosciutto that embodies the terroir of the Pacific Northwest. The fresh meats (though delicious in their own right) are a stepping stone to their cured meats vision, and they are now in the early stages of producing prosciutto from their fine pigs. It’s a big investment to build a USDA-approved facility and they’re currently raising capital for the project through a micro-investor program called Kickstarter. This Friday, Aaron and Morgan will be at the shop sharing tastes of their prosciutto, rilettes, and other cured meats that they plan to eventually sell. We invite you to drop by and taste their yummy products. (And don’t worry: although they’ll be happy to talk with you about their campaign, there won't be a high pressure pitch to invest.)
To make the afternoon even tastier, Jason Kilmer from Oregon Brand Management will be here to offer samples of three lovely Oregon wines for pairing with the meats: Patton Valley 2009 Rosé, Brooks 2007 Janus Pinot Noir and Solena 2009 Pinot Gris.
The tasting will be 4:30 – 6:30pm on Friday, July 30th, and it's free. Woo Hoo!
Friday Tasting: Summer Beers
July 21, 2010
"Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza."
Dave Barry may have overlooked cheese as one of humankind’s highest achievements, but he does make a good case. If you need any persuasion on this point, drop by the shop this Friday, July 23rd from 4:30 – 6:30 and try out some great beers for summer sipping. Dan Pereyo from Point Blank Distributing will be here to share five of his favorites: Hopworks Urban Brewery’s Rise Up Red, Caldera Brewing’s Ashland Amber, Upright Brewing Company’s #6, 21st Amendment Brewery’s Hell or High Watermelon Wheat, and Anderson Valley Brewing’s Summer Solstice Cerveza Crema. Friday evening should be beautiful and summery: hope to see you here!
