Frisée Salad with Falcon’s Perch Pinot Noir Vinaigrette

Courtesy of Chef Mikhail Apelsinov, Executive Chef at Insignia Prime Steak and Sushi, Smithtown, New York 

Serves 4

Vinaigrette

  • 1 cup J. Lohr Estates Falcon’s Perch Pinot Noir
  • 6 sprigs fresh thyme
  • ¼ cup maple syrup
  • ½ cup walnut oil
  • ¼ cup sherry wine vinegar
  • ½ cup canola oil
  • 2 shallots, finely chopped
  • Kosher salt and ground black pepper
  • 2 Tbsp Dijon mustardsalt and pepper

Place the J. Lohr Estates Pinot Noir in a wide, shallow saucepan. Bring to a boil and cook until reduced to ¼ cup. Let cool. In a blender, combine reduced wine, sherry vinegar, maple syrup, chopped shallots, mustard and thyme. With the blender running, slowly add the oils until emulsified. Season with salt and pepper to taste.

Salad

  • 4 cups mashed potatoes
  • 1 cup crumbled blue cheese
  • 4 cups frisée, tough outer parts removed, cleaned
  • ½ cup dried cranberries
  • 1 fresh cherry pepper or pimiento, seeds removed, cut into thin strips
  • ½ cup toasted walnuts
  • ½ to ¾ cup aged cheddar cheese, shredded
  • 6 thick slices applewood smoked bacon, cut crosswise into ½-inch slices

Cook the bacon in a large sauté pan over medium-high heat until it is brown and crispy. Remove the bacon from the pan and drain on paper towels.

In a large bowl, combine frisée, peppers, cranberries, and walnuts. Gently toss with vinaigrette to taste. Divide the salad among four individual serving plates and sprinkle with cheddar cheese. Serve with a delicious glass of J. Lohr Estates Falcon’s Perch Pinot Noir!