Episode 6. The Wine-ification of Gavan – Part One
PART ONE: WHITES
I hope you enjoyed Part 1 of our visit to Napa. I fell in love with the food and of course the wine–which we definitely had our fair share of! Here’s the delicious and super easy winter salad recipe Chef Kevin Miller of the Villagio Inn & Spa made for us. Brilliant!
1 bunch of Hydroponic Watercress – half of the stems removed
1 head of Treviso– roughly chopped
4 Belgian Endives – tips and stems removed and discarded, chopped in thirds
2 Cripps Pink Apple (or any heirloom apple) – core discarded, thinly sliced
a handful of candied walnuts (recipe below)
Add the endive, Treviso and watercress to a large salad bowl. With clean hands gently toss to separate the endive. Add in apples followed by the walnuts and toss again using your fingers to separate any apples that are stuck together. Drizzle in just enough vinaigrette to coat the salad without drowning it and toss gently.
WALNUT VINAIGRETTE RECIPE:
1/4 cup champagne vinegar
1 tsp organic honey (use Agave to keep it vegan)
3/4 cup walnut oil
1 tbsp cold water
pinch of salt
pinch of white pepper
Whisk all the ingredients together in a small bowl EXCEPT for the oil. Then gradually drizzle in the walnut oil while constantly whisking. Taste and add additional seasoning if desired.
There’s no doubt that Kevin’s candied walnuts were delicious but as The Healthy Irishman, I’m always aiming to make my recipes a little healthier not to mention a little easier. Here’s my take on it.
6 oz walnuts
1 cup agave
1 tsp chili powder
Preheat oven to 400°F
On low heat warm the agave in a saucepan for 2 minutes until like a water consistency. Add the chili powder and mix thoroughly. Place the walnuts in a large bowl and drizzle the agave over. Coat all the walnuts completely.
Lay a sheet of parchment paper on an oven tray or baking sheet. Lay the coated walnuts in a single layer on the tray. Pop in the oven for 20 minutes until the walnuts are dark and toasty looking.
Store in an air tight container.
If you’re vegetarian take it to another level by adding a lovely 9-month aged Manchego cheese and if you like steak, try it topped with a bit of blue cheese. However your diet, just try it!
Thanks to Chris Thorpe of Adastra Vineyard for his gracious hospitality (and all the free vino). Click here to read about our visit to the Adastra Winery.
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients.