Food porn provided by Jaymi Heimbuch
This recipe was created exclusively to pair with a bottle of 2009 Grenache Blanc from Tablas Creek. You'll find lemon and butterscotch on the nose with some creamy, mineral flavors on the palate. This wine is one of the few by Tablas Creek that is not a blend, it is 100% Grenache Blanc.
One thing I love more than grilling is grilling things you never thought you could grill. So when I had grilled romaine lettuce a few weeks back, I was very excited to work it into a recipe of my own. The key is grill it such that it just wilts and not any longer.
1 small bunch of red grapes
1 bunch of frisée
4 oz of soft Chèvre
Handful of pine nuts
Salt and pepper to taste
1. Place the red grapes on the grill. Flip once the grapes have grill marks.
2. Add the frisée to the grill and keep a close eye on it. You only want the edges to blacken and for it to slightly wilt.
3. When the grapes just begin to wilt, remove them.
4. Chop the frisée and add it to a large mixing bowl. Add the grapes, balsamic vinegar, salt and pepper and mix.
5. Top with chèvre and pine nuts and serve.
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