Featured in our June 2009 Newsletter.
Recommended Pairings: Fume Blanc
½ cup Ponte Olive Oil
3 tablespoons Ponte Raspberry Balsamic Vinegar
1 ½ teaspoons Dijon mustard
1 teaspoon minced shallots
16 cups rinsed and dried salad greens
2 cups red grapes, halved
1 cup toasted walnut halves
1 cup crumbled blue cheese, such as Point Reyes blue
In a salad bowl, whisk together olive oil, Raspberry Balsamic Vinegar, Dijon mustard and minced shallot. Add salad greens, red grapes, walnuts and blue cheese. Mix gently to coat with dressing, adding salt and pepper to taste.