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RECIPE - FRESH BEET SALAD, GRILLED PLUMBS, PICKLED FENNEL, PECAN CRUSTED CHÈVRE


FOOD + WINE : ARTICLES
Potato Cake with Cured Salmon | Sparklers Made Simple | Wine Picks: Sparkiling Wines
In the Barrel: Winemaker, Arnaud Weyrich | Rock Shrimp Skewers | Fresh Beet Salad
Oysters Mustar'Feller© | Oyster Chowder | Roasted Pork Loin & Rosemary Potatoes

FOOD + WINE : RECIPES



Fresh Beet Salad
Grilled Plums, Pickled Fennel, Pecan Crusted Chèvre

Mixx Restaurant & Bar
Executive Chef : Dan Berman
Sous Chef : Bridget Pollock
Line Cook : Patrick Hickey

INGREDIENTS
Serves 4

SALAD

4 grilled plums - quartered
8 oz. Redwood Hill Farm Chèvre
1 cup toasted pecans - (½ cup ground + ½ cup whole)
4 heads Lola Rosa
4 heads Little Gem lettuce
2 Chiogga Beets - cooked, peeled, cooled and diced
2 gold beets - cooked, peeled, cooled and diced
½ head shaved fennel
½ cup Sparrow Lane Champagne Vinegar
1 t. shallots
1 t. sugar
salt & pepper

DRESSING

½ cup olive oil
1/4 cup Sparrow Lane Champagne Vinegar
1 t. shallots
Juice of one lemon
Salt & pepper to taste
Mix together.

PICKLED FENNEL

Bring to boil (enough to cover fennel)
3 parts champagne vinegar
2 parts white wine
1 part sugar
Add fennel and bring to simmer until tender.

CHÈVRE BALLS

Form ½ oz. portions into balls. Drizzle with extra virgin olive oil. Let set for ½ hour. Roll balls in a mixture of ½ cup ground pecans and 1/4 cup Panko bread crumbs.

Toss beets, fennel, toasted pecans, shredded Lola Rosa and Little Gem lettuce with enough dressing to coat. Place in center of plate. Arrange 4 chèvre balls and 1 quartered plum alternately around plate.

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NOV/DEC 2004
TABLE OF CONTENTS
FEATURE ARTICLES
Celbrating Tradition
Wine Country Casual
Resolution Writing
ON THE RADAR
Russian River Food & Wine Festival
Long Meadow Ranch Opens
New Tasting Rooms
to Visit
SOCIAL TOAST
Staglin Music Festival
Sonoma County Havest Fair
Hands Across the Valley
BITS & BITES
Emeril in Hopland
Holiday Cheer
Not So Wild Mushrooms
FOOD & WINE
Potato Cake with Cured Salmon
Sparklers Made Simple
Winemaker: Anaud Weyrich

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In Napa Valley
Tasting at EHLER'S ESTATE WINERY, is like tasting used to always be in the Napa Valley: friendly, conversational, and non-commercial. I almost hate to tell people about it. Situated north of St. Helena, the 1886 stone winery overlooks 42 acres of vineyards. There is a lovely 100-year-old olive grove on the property that shades the bocce court, and an outstanding elevated picnic deck.

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