Organic Sweet Greens Salad with Wisconsin Pepato
- 2 teaspoons butter
- 1 cup shelled green pistachios
- Pinch of salt
- ¼ cup sweet Riesling wine
- 2 tablespoons champagne vinegar
- 1 tablespoon lemon juice
- 1 shallot, chopped
- 1 garlic clove, minced
- 2 tablespoons chopped fresh tarragon
- ½ cup olive oil
- Salt and pepper, to taste
- 1 (5-ounce) package organic mixed baby greens, cleaned and sorted
- 12 cherry tomatoes, halved
- 6 ounces pepato cheese
Instructions:
Using Wisconsin Pepato cheese (or Wisconsin Romano or Parmesan), try this delicious organic sweet greens salad.
- Melt the butter in a small sauté pan over medium heat; add the pistachios. Sauté the nuts until slightly brown, 2 to 3 minutes. Dry the nuts on paper towels; sprinkle with a pinch of salt.
- In a blender beaker, combine the wine, vinegar, lemon juice, shallot, garlic, and tarragon. Blend on high for 30 seconds. Slowly add the olive oil and blend for at least 1 minute and 30 seconds, until the dressing becomes emulsified. Add salt and pepper. Let stand at least 1 hour.Toss the greens in a small amount of the vinaigrette.
- Slowly add more until the greens are coated. Add the pistachios, and season with salt and pepper. Place the salad on four cold plates. Sprinkle the cut sides of the tomatoes with salt and pepper; distribute on the plates, around the greens. With a potato peeler or thin cheese knife, shave the pepato cheese over the top of each salad. Refrigerate any remaining vinaigrette up to 1 week.