A Good Excuse to Open a Bottle of Sauvignon Blanc

White_Wine_PouredIt’s May, which means fresh vegetables are in greater abundance.

Try this delicious, flavor-packed salad with Sauvignon Blanc. This recipe yields 12 servings.



  • 2 bunches of carrots
  • 4 bunches of red and yellow beets
  • 2 bunches of celery
  • Pinch of thyme
  • 1 tsp. orange zest
  • 12 cups mesclun


  1. Peel and dice carrots and celery.
  1. Boil beets until just tender, then peel and dice.
  1. Puree each vegetable separately in a food processor until it becomes liquid. Strain the liquid and season with salt.
  1. To the carrot juice, add thyme.
  1. To the beet juice, add orange zest.
  1. Process each batch of juice in an ice cream freezer according to manufacturer’s instructions.
  1. When freezing is complete, form each sorbet into quenelles. Store in freezer until ready to serve.

Vinaigrette Ingredients

  • 2 Tbs. balsamic vinegar
  • 1 Tbs. sherry vinegar
  • ¼ cup olive oil
  • 1 Tbs. fresh orange juice
  • Salt and pepper

Final Preparation

  1. Whisk all vinaigrette ingredients together and set aside.
  1. Toss mesclun with vinaigrette dressing.
  1. Arrange 1 cup per serving on individual plates.
  1. Place one quenelle of each vegetable sorbet in center of greens.
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Posted in Food and Wine Pairings/Recipes
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