Grilled Salad of Frisee, Grapes and Chevre

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
Balsamic vinegar
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.

Visit TreeHugger's Green Wine Guide for more green wineries, recipes and virtual tours.

Follow the @GreenWineGuide or @JerryJamesStone on Twitter or fan us on Facebook.

More Recipes from the Green Wine Guide
Winter Salad with Roasted Root Vegetables and a Balsamic Reduction
Indian-Spiced Tomato Soup
Maple-Lemon Crème Brulée With Amaretti Cookie
Homemade Pizza with Caramelized Onions, Blue Cheese and Thyme
Chèvre-Stuffed Dates with Pomegranate Molasses and Chili Oil
Tempeh, Broccoli, and Red Bell Pepper Stir Fry
More from the Green Wine Guide
Kaz Vineyard & Winery: Serious Organic Wine for the Not-So-Serious
Medlock Ames: An Organic Vineyard with Mini Cows and a Century-Old Biker Bar
Jacuzzi Wines and Cline Cellars: "Beyond Organic" Winemaking

Related Content on