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 2 T whi
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Fresh varietal character with aromas of citrus, melons and pears. Crisp, complex, almost spritzy finish balanced with just a hint of sweetness.
You might not know this, but Chenin Blanc and the popular "Vouvray" from the Loire valley in France...read more
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Ripe flavors of citrus and melons with floral, herbal and honey notes. Crisp and full-bodied with a mineral-like finish, this wine is excellent with seafood, especially fresh crab and shellfish. Our Pinot blanc is produced from true Pinot blanc gr...read more
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MORE INFORMATION
Hazelnut
Dressing with Tarragon |
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2 T white wine vinegar
1 T Dijon-style mustard
Pinch salt, sugar, fresh ground pepper
Grated nutmeg
1 T pear or apple eau de vie (brandy)-optional
2 T finely chopped tarragon
1 cup plus 2 T hazelnut oil
1/4 cup roasted and chopped Oregon hazelnuts
Serves six.
In a large bowl, combine the vinegar, mustard, salt, sugar and pepper.
Beat with a wire whisk. Add the nutmeg and eau de vie. Beat well for
one minute. Very slowly add the oil in tiny droplets, beating constantly
with the whisk. Taste for seasoning.
Just before serving, add the greens to the dressing. Toss gently to
coat the greens. Put onto serving plates, divide crab meat evenly between
the plates and sprinkle with hazelnuts.
Recipe courtesy Oregon Dungeness Crab Commission
and the Oregon Hazelnut
Marketing Board.
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Per serving:
| Calories: 329 |
Cholesterol: 220 mg |
Sodium: 442 mg |
| 34% protein |
6.9% carbohydrates |
60.2% fat |
| Protein: 28 grams |
Carbohydrates: 6 grams |
Fat: 22 grams |
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