Warm Wild Mushroom Salad
Spring Mix Salad Greens
Toasted pine nuts
Wineland Dressings Roast Garlic Balsamic Vinaigrette
Arrange Salad greens in a serving bowl with tomatoes and cucumber. Slice the mushrooms. Heat 1floz Wineland Dressings Roast Garlic Balsamic Vinaigrette in a skillet. Add the sliced mushrooms and sauté for about 2minutes until the mushrooms soften, add another 2floz of the dressing heat for 15 seconds then pour the mushrooms over the salad greens, garnish with the toasted pine nuts.
1 lb washed and picked fresh spinach
4 oz crumbly goat cheese
4 oz fresh fruit in season ( apples, pears, peaches etc.)
4 oz fresh berries (raspberries, blackberries, blueberries, strawberries etc.)
2 oz toasted slivered almonds
2 fl oz Wineland Dressings Raspberry & Black Pepper Vinaigrette
Place spinach in large serving bowl, crumble goat cheese over, add slices of fresh fruit of your choice, add your choice of berries, sprinkle on toasted almonds. Drizzle with Wineland Dressings Raspberry & Black Pepper Vinaigrette.
2 lbs Jumbo Scallops
2 fl oz Cilantro & Lime Vinaigrette
Slice the surface of the scallops in a crisscross pattern. Marinate for 20 minutes. Heat a large skillet. Sear the scallops for 1 – 2 minutes per side taking care not to overcook. Serve with a drizzle of Cilantro & Lime Vinaigrette.
The Best Roast Potatoes
Yukon Gold Potatoes
Pinch of salt
Wineland Dressings Roast garlic Balsamic Vinaigrette
Pre heat the oven to 375 F.
Peel and cut the potatoes into 3 to 4 cm chunks, place in a large pot, cover with cold salted water. Bring the water to a boil, cook for 1 minute then drain off the water.
Toss the potatoes in a couple of tablespoons of Wineland Dressings Roast Garlic Balsamic Vinaigrette. Place the potatoes on a roasting tray and put them in the oven for 25 to 30 minutes until they are crispy and golden. Serve with your favorite roast dinner.