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Recipes with Wine Pairings

Wine Country Autumn Salad

This recipe can easily be doubled, or tripled for that matter, to feed a crowd.

While Shari and Garen Staglin of Staglin Family Vineyard have called Rutherford home for nearly 40 years, when it comes to Thanksgiving, they return to their middle-American roots—with a California twist. To offer a little lightness alongside the mashed potatoes, bread stuffing and turkey, Shannon Staglin drizzles Meyer lemon vinaigrette over a hearty salad of bitter greens like escarole and frisée, fuyu persimmons and pomegranate seeds from the family’s tree.

Meyer Lemon Vinaigrette

Makes 1 cup

  • 1 shallot, finely minced
  • 2 Tbsps. Champagne vinegar
  • 2 Tbsps. fresh Meyer lemon juice
  • Drizzle of organic honey
  • ½ cup extra-virgin olive oil
  • Pinch of salt, to taste
  • Freshly ground black pepper, to taste
  1. Combine the minced shallot, Champagne vinegar and lemon juice in a medium-sized bowl and allow shallot to "macerate" in acids for at least 30 minutes.
  2. Whisk in the honey and olive oil. Season to taste with salt and pepper.


Makes 6 servings

  • 1 small head of radicchio, cored and torn into bite-size pieces
  • 2 heads Belgian endive, trimmed and torn into individual pieces
  • 2 cups of assorted bitter greens such as escarole, frisée or curly endive
  • 1 pomegranate, seeded
  • 2 ripe Fuyu persimmons, peeled and cut into thin wedges
  1. In a large bowl, combine greens, pomegranate seeds and persimmons with ¼ cup of the vinaigrette to lightly coat, adding more vinaigrette as necessary.
  2. Store the remaining dressing in an air-tight container and refrigerate for later use.