This is Maine chef and cookbook author Kate Gooding (Black Fly Stew, the painting in the background was used for Kate’s cookbook cover). Kate and her husband Don hosted our dinner. Kate’s been on Travel Channel’s Bizarre Foods with Andrew Zimmern!
And here’s our Wineaux crew (minus Kate, acting photographer)
This was my contribution to the evening’s menu – Baby Greens Salad with Figs Marinated in Sherry, Roasted Walnuts, Peppercorn Goat Cheese, in a Fig Balsamic Vinaigrette. It paired so well with the Milz Riesling, I’ve posted the recipe below!
Baby Greens, Walnuts (toast and cool before tossing), Peppercorn Goat Cheese, Dried Figs (soak in Cream Sherry for a few hours), Cracked Black Pepper (coarse). Toss with dressing.
St. Helena Kitchens Balsamic Fig Vinegar (this brand is a must buy, no other I’ve tried can compare)
Dijon Mustard (about a tablespoon)
Sherry from soaking the figs (a couple tablespoons, be liberal!)
Drizzle in equal amounts:
Light Olive Oil
Anyone who knows me understands that I don’t use recipes or measurements, I do it all by taste. The proportion of oil to vinegar is about two thirds – adjust to your taste. The vinegar, although acidic, is less so than most and has so much flavor you might want to add more, since it will be balanced by the creamy goat cheese and the sweet figs.
This is the perfect combination of flavors!