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Summer Salads

Spring 2021 Newsletter


Spring Pea and Prosciutto Salad


1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
Kosher salt, freshly ground pepper
1 1/4 cups shelled fresh green peas (from about 1 1/4 pounds pods), or frozen peas, thawed
12 ounces sugar snap peas (about 3 cups), trimmed
4 ounces arugula, tough stems removed (about 6 packed cups)
4 ounces prosciutto, thinly sliced
Hard Italian cheese like Pecorino


Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.

Blanch green peas and sugar snap peas in a large pot of boiling salted water until crisp-tender, 1-2 minutes per batch. Immediately transfer to a bowl of ice water until cold; this sets their color and halts the cooking. Drain and pat dry with paper towels.

Add green peas, sugar snap peas, and arugula to bowl with vinaigrette and toss until well coated with dressing; season with salt and pepper.

Arrange salad on a platter and top with prosciutto and shaved Pecorino.

Greek-style Salad with Honeydew Melon


1 ripe honeydew melon
1 red onion
1 cup cherry tomatoes
1 cucumber
1 small red bell pepper
½ - ¾ c feta cheese crumbled or cubed
4 T red wine vinegar
4T olive oil
2t fresh oregano finely chopped
2t fresh tarragon finely chopped
½ cup pitted kalamata olives
1T capers
mint for garnish


Remove peel and seeds of the honeydew melon, then slice into 1” pieces. Slice red onion and quarter the tomatoes. Halve cucumber two times lengthwise, then cut into bite-sized pieces. Remove seeds from bell pepper, then dice. Add all ingredients to a bowl and season with salt.

To make the dressing, combine vinegar, oil, and herbs in a bowl. Season with salt and pepper and mix well.

Add olives and capers to the bowl with vegetables. Add dressing, mix well, and let sit at least 15 min. before serving. To serve, top the salad with feta cheese and mint. Toss well before eating. Enjoy!




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