Butter Lettuce & Strawberry Salad

Pairs with Rose
Serves 4


Candied Nuts
1 cup nuts or seeds any kind, roasted or raw
1/4 cup sugar
1 tablespoon butter
Cinnamon powder to taste
Cayenne powder to taste
Creamy Apple Cider Dressing

1 small shallot minced (to yield 1 heaping tablespoon)
1/4 cup apple cider vinegar
1 tablespoon tahini
1 tablespoon honey
2 teaspoons dijon mustard
Salt and pepper to taste

1 head butter lettuce
10 large strawberries, thinly sliced
3 ounces goat cheese, crumbled
4 dates chopped into small pieces

1. Add all candied nut ingredients to a non-stick skillet and cook over medium heat, stirring often, until the sugar melts. Stir to coat all the nuts in sugar, then pour onto parchment paper on a baking sheet. Leave to harden. If the nuts do not harden and remain sticky, bake them for 10 minutes on 325.

2. Add all dressing ingredients exceptoil to a jar and shake vigorously to combine. Add the oil and shake again to emulsify. Taste and adjust to taste.

3. To assemble the salad, cut out the core of the lettuce, then separate the leaves and wash them. Place the washed leaves in a large, low bowl. Season the leaves with salt and pepper. Thinly slice the strawberries and add them on top. Crumble the goat cheese onto the salad. Sprinkle the dates on top. Use a cup to break the nuts apart once they're completely cool and hardened. Add them to the salad.

4. When you're ready to eat, toss your desired amount of dressing into the salad and pair with a glass of Woodbridge Rose.


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